This comforting one-pot pasta dish has a Southwestern kick. Chili powder and pico de gallo flavor the dish, while melted Mexican cheese adds a creamy finish. Top it with your favorite fixings like scallions, cilantro and sour cream, and serve it alongside a crisp green salad for an easy weeknight meal the whole family will love.

Carolyn Casner
Source:, May 2020


Recipe Summary

20 mins
35 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add beef and onion; cook, stirring, until the beef is just cooked through, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and pepper. Cook for 1 minute. Add water, pico de gallo, pasta and corn. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the pasta is tender and most of the liquid has been absorbed, 13 to 15 minutes.

  • Remove from heat and sprinkle cheese over the mixture; stir until melted. Top each serving with scallions, cilantro, tomatoes and/or sour cream, if desired.

Nutrition Facts

467 calories; protein 29.1g 58% DV; carbohydrates 46.8g 15% DV; dietary fiber 5.4g 22% DV; sugars 7.7g; fat 20.1g 31% DV; saturated fat 8.2g 41% DV; cholesterol 75.7mg 25% DV; vitamin a iu 703.7IU 14% DV; vitamin c 5.8mg 10% DV; folate 43.7mcg 11% DV; calcium 226.3mg 23% DV; iron 4.4mg 24% DV; magnesium 92.2mg 33% DV; potassium 490.5mg 14% DV; sodium 698.1mg 28% DV.