One Pan Tex Mex Pasta
This is one of my favorite one-pan dishes. It came out of a collision of my two dominant cravings–Mexican and Italian food–and it is filling and tasty. The pasta cooks right in the same pan because this recipe is loaded with plenty of liquid- tomato juice, salsa, tomatoes–and preparing it in a dutch oven with a lid cooks it perfectly. This dish feeds a lot of people, you can make it ahead and freeze it, and it’s perfect for a church social or pot luck. Plus, there’s hardly any prep. If you can chop up an onion and brown some ground beef, you’re halfway there! Open up some cans, throw in the pasta, and 30 minutes later, dinner is ready. Hope this helps you have more time around the table enjoying the meal with your family and less time over the sink washing the dishes. One pan cooking for one pan cleanup.
Ingredients:
1 pound ground beef
1 medium onion, chopped
Canola or vegetable oil (for browning)
1 teaspoon cumin
1⁄2 teaspoon chili powder
1 teaspoon salt
1 (8-ounce) can Red Gold® Tomato Sauce
1 (10-ounce) can Red Gold® Petite Diced Tomatoes & Green Chilies
2 cups Red Gold® Salsa
3 cups Red Gold® No Salt Added Tomato Juice
1 (15-ounce) can pinto beans, drained
1 (11-ounce) can shoepeg corn
8 ounces Fideo pasta (cut spaghetti)
1⁄2 cup freshly grated Cheddar cheese, plus more for garnish
Sour cream
Fresh chopped cilantro
Directions:
1. In a large Dutch oven, brown ground beef and onion in a little bit of oil on medium-high heat. Once browned, season with cumin, chili powder, and salt.
2. Pour in tomato sauce, tomatoes, salsa, tomato juice, and stir to combine. Add in pinto beans, corn, and pasta and stir to blend. Turn heat to low, put the lid on, and cook for about 20 to 30 minutes or until pasta is tender and most of the juice has absorbed. Make sure heat is low and stir a couple of times to prevent sticking.
3. Once done, sprinkle Cheddar cheese on top and return lid for a couple of minutes to melt cheese. Top each serving with more Cheddar cheese (if desired), sour cream, and cilantro.
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