Tex Mex Stovetop Pasta: A Flavorful Weeknight Favorite
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Easy Tex Mex Stovetop Pasta is a hearty and satisfying meal that’s quick and easy to make. It’s packed with savory ground beef, vibrant bell peppers, and zesty spices. This recipe is sure to become a staple in your dinner rotation.
Tex Mex Stovetop Pasta
Imagine the perfect fusion of Texan and Mexican flavors in one delicious dish. This recipe is the one you’ve been looking for. It has tender ground beef perfectly seasoned with garlic, cumin, and cayenne pepper, adding just the right amount of heat. Then I added sweet bell peppers, kidney beans, pasta, and tangy tomato purée for a burst of mouthwatering flavor.
Finally, I added cilantro for a fresh, herbaceous note that ties the dish together beautifully. This is the ultimate comfort food.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- ground beef
- olive oil
- onion, diced
- Mixed bell peppers, cut in 1-inch cubes
- garlic cloves, minced
- cumin
- cayenne pepper
- sea salt
- ground black pepper
- kidney beans or black beans
- tomato purée
- cilantro, chopped
- pasta, cooked
- Chopped cilantro for garnish and flavor
Equipment
Tex Mex Stovetop Pasta Cooking Tips
- Preparing the ground beef: Season the ground beef with garlic and spices in a bowl before cooking. This allows the flavors to penetrate the meat, ensuring every bite is packed with deliciousness.
- Don’t overcook the vegetables: When sautéing the onions and bell peppers, be careful not to overcook them. You want them to be tender yet still slightly crisp, adding texture and freshness to the dish.
- Use a variety of bell peppers: Feel free to mix and match different colors of bell peppers for a visually stunning presentation. Not only does this add visual appeal, but it also enhances the flavor profile of the dish.
Tex Mex Stovetop Pasta Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
A: Absolutely! Ground turkey is a great alternative if you’re looking for a leaner option. Simply follow the same cooking instructions and adjust the seasoning to your taste.
Q: Can I make this dish ahead of time?
A: Yes, you can! Simply prepare the skillet pasta as directed, then transfer it to a baking dish and refrigerate until ready to bake. When you’re ready to eat, just pop it in the oven and bake until heated through.
Q: Can I freeze leftovers?
A: Definitely! This Tex-Mex Skillet Pasta freezes beautifully. Allow it to cool completely, then transfer individual portions to freezer-safe containers or resealable bags. When you’re ready to enjoy it, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.
How to store Mexican casserole with ground beef leftovers
Store in the refrigerator in an airtight container for up to 3 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through.
Lastly
Tex-Mex Skillet Pasta is a winner on all fronts – it’s quick and easy to make, bursting with flavor, and sure to satisfy even the pickiest of eaters. Whether you’re cooking for your family on a busy weeknight or entertaining guests on the weekend, this dish will get rave reviews!
Here are a few more recipes that are quick, easy, and you’ll want to make!
- Tex Mex Skillet Pasta
- 33+ MEXICAN RECIPES YOUR GUESTS WILL LOVE
- TEX MEX COLESLAW
- HEALTHY SLOW COOKER TEX MEX CHICKEN SOUP
- Tex Mex Orzo Recipe
Tex Mex Stovetop Pasta
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Save To Your Recipe BoxIngredients
- 1 pound (453 g) ground beef
- 1 tablespoon olive oil
- 1 small onion diced
- 1 and ½ cup (9.24 oz | 262 g) mixed bell peppers cut in 1-inch cubes
- 2 medium garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 14 oz can (400 g) kidney beans
- 2 cups (14.99oz | 425g) tomato purée
- 2 tablespoons chopped cilantro
- 3 cups (21.16oz | 600g) cooked pasta
- Garnish with chopped cilantro
Instructions
- See narrative above for substitutions.
- In a medium bowl, season ground beef with garlic and the spices1 pound (453 g) ground beef, 2 medium garlic cloves, 1 teaspoon cumin, 1 teaspoon cayenne pepper, 1 teaspoon sea salt, 1 teaspoon ground black pepper
- Heat a skillet with oil on medium high heat. Cook onion and bell peppers for 2 minutes. Stir and add beef. Cook for 1 minute by breaking the beef.1 tablespoon olive oil, 1 small onion, 1 and ½ cup (9.24 oz | 262 g) mixed bell peppers
- Add beans, tomato purée and cilantro. Stir and bring to a simmer for 1 minute.1 14 oz can (400 g) kidney beans, 2 cups (14.99oz | 425g) tomato purée, 2 tablespoons chopped cilantro
- Switch off the stove and add cooked pasta. Stir. Adjust salt and pepper if needed.3 cups (21.16oz | 600g) cooked pasta
- Garnish and serve hot. Store any leftovers in an airtight container in the refrigerator for up to five days.Garnish with chopped cilantro