Tex Mex Stovetop Pasta

A skillet filled with pasta, meat and beans.

5 from 1 vote

Tex Mex Stovetop Pasta

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.

Course entree, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword casserole, chicken, pasta, Tex-Mex, Tex-Mex Chicken Pasta Casserole

Prep Time 5

Cook Time 20

Servings servings

Calories 409kcal

Author Paula

Ingredients

1 pound (453 g) ground beef
1 tablespoon olive oil
1 small white onion diced
1 and ½ cup (9.24 oz | 262 g) bell peppers cut in 1-inch cubes
2 medium garlic clove minced
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon black pepper
1 14 oz can (400 g) kidney beans
2 cups (14.99oz | 425g) tomato purée
2 tablespoons fresh cilantro
3 cups (21.16oz | 600g) pasta cooked. your favorite shape
fresh cilantro

Instructions

See narrative above for substitutions.
In a medium bowl, season ground beef with garlic and the spices
1 pound (453 g) ground beef, 2 medium garlic clove, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon sea salt, 1 teaspoon 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 white onion, 1 and ½ cup (9.24 oz | 262 g) 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 fresh cilantro
Switch off the stove and add cooked pasta. Stir. Adjust salt and pepper if needed.
3 cups (21.16oz | 600g) pasta cooked. your favorite shape
Garnish and serve hot. Store any leftovers in an airtight container in the refrigerator for up to five days.
fresh cilantro

Nutrition