One Pan Mexican Pasta loaded with black beans, corn, cilantro and salsa. A super easy one pan dinner!
Thank you Ragu for sponsoring this post. The opinions and text are all mine.
This One Pan Mexican Pasta is super easy and loaded with tons of Mexican flavor! Best of all everything is made in one pan!
Simply brown the beef and veggies and simmer them in the sauce. Even the pasta gets cooked in the pot! Dinner is ready in under 30 minutes!
Serve with sour cream, avocado and cilantro on top!
Now let’s talk about this sauce. A great sauce starts with great ingredients. Ragu is an authentic Italian sauce with a rich taste and aroma. Made the traditional way and with the same standards set by Assunta in 1937. No artificial flavors. No artificial colors. No high fructose corn syrup.
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One Pan Mexican Pasta
- 2 tablespoon olive oil divided
- 1 pound lean ground beef
- 1 cup green bell peppers diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup black beans
- 1 cup frozen corn thawed
- 1 jar 14 ounces Ragu Pasta Sauce, original
- 1 cup medium taco sauce
- 1 cup salsa I used medium
- 1 cup water
- 2 cups elbow macaroni uncooked
- avocado diced for serving
- cilantro chopped for serving
- chopped tomatoes diced for serving
Heat 1 tablespoon olive oil in a large skillet or Dutch oven.
Add ground beef and onion. Cook until beef is not longer pink and is browned. Drain excess fat and set aside.
Add 1 tablespoon of olive oil to the same pan. Toss in the green pepper and onion and saute for 3-4 minutes, or until tender.
Add beef back to the pan and stir in black beans, corn, pasta sauce, taco sauce, salsa, pasta and water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-15 minutes.
Serve immediately with avocado, cilantro and tomato on top.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.