Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pot Mexican Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: One Pot & One Pan
  • Cuisine: Mexican-American
  • Diet: Kosher

Description

This easy One Pot Mexican Pasta is a flavorful, hassle-free main-course dish that combines spicy sausage, tender rotini, and classic Mexican flavors in a creamy, cheesy sauce. Ready in just 25 minutes, it’s the perfect weeknight meal for the whole family, with minimal cleanup and maximum taste.

Ingredients

Units Scale

  • Main Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • pinch red pepper flakes (optional)
  • 1 tablespoon garlic, minced
  • 12 ounces jalapeno flavored sausage, sliced
  • 2 1/2 cups chicken stock
  • 1/2 cup half and half or heavy cream
  • 14.5oz can fire roasted tomatoes
  • 4oz can diced green chiles
  • 8 ounces pasta (rotini)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 15oz can black beans, drained and rinsed
  • 15.25oz can sweet corn, drained and rinsed
  • 1 cup cheddar cheese, shredded (divided)
  • 2 tablespoons cilantro, chopped (for garnish)

Instructions

  1. Heat Oil & Cook Onion: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add diced onion and cook, stirring occasionally, until the onion is soft and translucent.
  2. Add Spices & Garlic: Stir in the ground cumin, coriander, red pepper flakes (if using), and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  3. Add Sausage: Add the sliced jalapeno sausage to the skillet, cooking for another minute to brown slightly and develop flavor.
  4. Combine Liquids & Pasta: Pour in the chicken stock and half and half (or heavy cream), then add the fire roasted tomatoes with their juices, diced green chiles, pasta, salt, and pepper. Stir to combine.
  5. Simmer: Bring the mixture to a boil. Once boiling, cover the skillet, reduce heat to medium, and simmer for about 15 minutes, or until the pasta is tender and most of the liquid has been absorbed.
  6. Add Beans & Corn: Stir in the drained black beans and sweet corn. Heat for a few minutes, allowing the beans and corn to warm through. Taste and adjust seasonings if needed.
  7. Add Cheese: Turn off the heat. Stir in 1/2 cup of the shredded cheddar cheese until melted and creamy throughout the pasta.
  8. Final Topping & Serve: Sprinkle the remaining cheese over the pasta. Cover and let sit for about 5 minutes until the cheese melts. Top with chopped cilantro before serving. Enjoy!

Notes

  • For a spicier dish, use extra jalapeno sausage or add more red pepper flakes.
  • Feel free to swap rotini with another short pasta like penne or fusilli.
  • Vegetarian option: Replace sausage with plant-based sausage or extra beans.
  • Best enjoyed fresh, but leftovers keep well in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 480
  • Sugar: 7g
  • Sodium: 980mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 7g
  • Protein: 22g
  • Cholesterol: 45mg

Find it online: https://emilyquickdinners.com/one-pot-mexican-pasta-recipe/