Pasta Mexicali

Get ready to spice up your dinner table with Pasta Mexicali, a bold and flavorful twist on classic pasta dishes that combines Mexican-inspired ingredients with comforting penne pasta. This one-pan wonder is loaded with tender pasta, seasoned ground beef or turkey, bell peppers, black beans, and sweet corn, all brought together in a zesty tomato and taco-seasoned sauce. Finished with a generous layer of melted Mexican cheese and a sprinkle of fresh cilantro, this dish is a fiesta of savory flavors and vibrant colors. Perfect for a quick weeknight dinner, it comes together in just 40 minutes and is sure to be a crowd-pleaser. Serve with lime wedges for an extra pop of tangy freshness, and enjoy a hearty, satisfying meal that seamlessly blends two beloved cuisines!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 medium red onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic cloves, minced
• 1 pound ground beef or ground turkey
• 2 tablespoons taco seasoning
• 15 ounces canned diced tomatoes with green chilies
• 15 ounces canned black beans, rinsed and drained
• 1 cup corn kernels (frozen or canned, drained if canned)
• 1.5 cups shredded Mexican cheese blend
• 0.25 cup fresh cilantro, chopped
• 1 large lime, cut into wedges
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat.

Step 3

Add the diced red onion, red bell pepper, and green bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the ground beef (or ground turkey) to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.

Step 6

Sprinkle the taco seasoning over the cooked meat and stir well to coat.

Step 7

Stir in the canned diced tomatoes with green chilies, black beans, and corn kernels. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.

Step 8

Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the sauce mixture. Cook for another 2-3 minutes to heat everything through.

Step 9

Remove the skillet from heat. Stir in 1 cup of shredded Mexican cheese until melted and creamy.

Step 10

Serve the Pasta Mexicali hot, garnished with the remaining shredded cheese, fresh cilantro, and a squeeze of lime juice from the lime wedges. Add salt and black pepper to taste.

Nutrition Facts

Serving size	(2782.9g)

Amount per serving	% Daily Value*
Calories	4714.8

Total Fat 235.4g	0%
Saturated Fat 101.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 705.7mg	0%
Sodium 9883.4mg	0%
Total Carbohydrate 430.5g	0%
Dietary Fiber 62.1g	0%
Total Sugars 39.1g
Protein 241.5g	0%

Vitamin D 76.9IU	0%
Calcium 2982.0mg	0%
Iron 36.5mg	0%
Potassium 5136.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 20.1%

Carbs: 35.8%