One pot Mexican Skillet Pasta

This Mexican pasta dish is ready in less than 30 minutes. The pasta is cooked in the pot itself!

Oh, Monday. The Mondays have decided to show their ugly heads yet again, but I hope I can make things a bit better for you with the glorious pasta that I’ve prepared today. It’s not any pasta. It’s a one-pot-skillet-kind-of-pasta loaded with cheesy goodness, freshly made salsa, corn, beans, tomato, avocado, and ground turkey. It comes together in under 30 minutes. Perfect for busy weeknights.

You can use either ground beef or chicken, depending on your preferences.

Add corn, beans, and tomatoes once the mixture is hot. It’s totally customizable! You can also add your favorite vegetables.

Then comes the best part – more cheese! I used Monterey Jack, sharp cheddar, and jalapeno Monterey Jack.

My new Elite Nonstick 3 Qt. was the perfect solution. Calphalon Williams Sonoma’s most unique premium cookware line, the Covered Saute pan, was launched online just on September 12th. This new line is designed to be durable enough to handle the use of metal spoons, whisks, and spatulas. You can cook with your favorite utensils without damaging your nonstick cookware. It’s also dishwasher and oven safe up to 500degF, making it easy to clean. It is my favorite kitchen tool and allows me to make everything from my favorite fried rice dish to Mac and Cheese.


  • Olive oil one tablespoon
  • Ground turkey – 1 pound
  • 2 cups of uncooked elbow macaroni
  • 2 cups of salsa, either homemade or bought in the store
  • 1 1/2 cups chicken broth
  • One 15-ounce can of tomato sauce
  • 1 Roma tomato, diced
  • 1 cup frozen, canned, or roasted corn kernels
  • 1 cup rinsed canned black beans
  • 1/2 cup shredded cheddar cheese
  • Avocado, half, seeded, peeled, diced
  • Fresh cilantro leaves chopped into two tablespoons


  • Heat olive oil in a saucepan on medium heat. Add the ground turkey to a saucepan and heat until it is browned. This should take about 3 minutes. Be sure to crumble your beef while cooking. Drain any excess fat.
  • Stir in the pasta, tomato sauce, chicken broth, and salsa. Bring to a rolling boil, cover, reduce the heat, and simmer for 13-16 minutes.
  • Add tomato, black beans, and corn, and gently combine. Stir in the cheese for 1-2 minutes until it melts.
  • Serve immediately, topped with avocados and cilantro.

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