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One Pot Tex-Mex Pasta

One Pot Tex-Mex Pasta

Prep time 15 minutes
Cook time 35 minutes
Ready in 50 minutes
Makes 6-8 servings


  • 2 tbsp extra virgin olive oil
  • 1 cup onion, diced
  • 1 fresh jalapeno, seeded, stemmed, and finely diced
  • 1 1/2 teaspoons Italian seasoning
  • 1 lb ground beef
  • 1/2 lb sweet Italian sausage, removed from casing
  • 2 cups dry cellentani pasta
  • 1 16-oz jar medium heat salsa
  • 1 14.5-oz can chicken broth
  • 1 14.5-oz can diced tomatoes
  • 2 tbsp tomato paste
  • 1 11-oz can corn kernels, drained
  • 1 15-oz can black beans, drained and rinsed
  • 1 fresh avocado diced
  • 2 fresh Roma tomatoes, diced
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 1/4 cup fresh cilantro, finely chopped


1. In a 12-14 inch sauté pan or skillet, heat oil over medium high heat.
2. Add onion, jalapeno and Italian seasonings. Sauté for four minutes then add ground beef and Italian sausage meat.
3. Sauté for about six minutes or until meat has browned.
4. Add dry pasta, salsa, chicken broth, canned tomatoes, tomato paste, drained corn and drained beans. Stir, cover and bring to a boil then reduce to a simmer covered.
5. Simmer covered 18-20 minutes or until pasta is tender.
6. Sprinkle avocado and Roma tomatoes over the top and then the shredded jack cheese.
7. Cover and let sit five minutes.
8. To serve, portion into bowls and top with cilantro.
Recipe by Martha Pesa of