One Pot Mexican Pasta

pasta in a skillet with a wooden spoon scooping some out.

One Pot Mexican Pasta

This one pan Mexican pasta (Southwestern style) will have you fighting your family for the leftovers. Packed with flavor, and done in under 30 minutes!

Course Dinner

Cuisine Southwestern

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 637kcal

Author Kylee Ayotte

Equipment

Ingredients

1 tablespoon olive oil
1 cup diced onion
2 teaspoons ground cumin
1 teaspoon ground coriander
pinch red pepper flakes optional
1 tablespoon minced garlic
12 ounces sliced jalapeno flavored sausage
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 rotini pasta
1/2 teaspoon salt and pepper each
15oz can drained and rinsed black beans
15.25oz can drained and rinsed sweet corn
1 cup shredded cheddar cheese
2 tablespoons chopped cilantro

Instructions

Add 1 tablespoon olive oil to a large skillet or Dutch oven over medium-high heat.
Add 1 cup diced onionand cook until softened.
Add 2 teaspoons ground cumin, 1 teaspoon ground coriander, pinch red pepper flakes (if using) and 1 tablespoon minced garlic, and cook until fragrant (about a minute).
Add 12 ounces sliced jalapeno flavored sausage, and cook another minute.
Add 2 1/2 cups chicken stock,1/2 cup half and half, 14.5oz can fire roasted tomatoes, 4oz can diced green chiles, 8 ounces rotini pasta, and 1/2 teaspoon salt and pepper.
Bring the mixture to a boil, cover, and reduce heat to medium heat.
Simmer for about 15 minutes, or until pasta is tender.
Add 15oz can drained and rinsed black beans and 15.25oz can drained and rinsed sweet corn and heat for a few minutes, until beans and corn are warmed through.
Test for seasonings, and adjust as necessary.
Turn off the heat and stir in 1/2 cup of the cheese.
Sprinkle 1 cup shredded cheddar cheese on top and cover for about five minutes to allow cheese to melt.
Top with 2 tablespoons chopped cilantro, and serve.
Devour.

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