This easy One-Pot Mexicali Bowtie Pasta is a complete dinner made with ground beef, taco seasoning, tomatoes, green chiles, black beans, corn, broth, farfalle pasta, and melted cheddar cheese. Everything cooks in one Dutch oven or deep skillet, giving you a hearty six-serving meal in about 35 to 45 minutes with very little cleanup.
Each bite is saucy, cheesy, savory, and gently spicy, with tender bow-tie pasta soaking up the seasoned tomato broth. The black beans and corn add texture and color, while fresh toppings such as cilantro, sour cream, avocado, green onions, or jalapenos let everyone customize their bowl.
Jump to RecipeWhy You’ll Love This Recipe
This Mexicali bowtie pasta brings the cozy satisfaction of a baked pasta dinner together with the bold, familiar flavors of taco night. Ground beef supplies savory richness, tomatoes create a bright sauce, green chiles add mild heat, and taco seasoning ties every ingredient together.
The one-pot method is especially helpful on busy evenings. You brown the beef, build the sauce, cook the pasta, and melt the cheese in the same vessel, so there is no separate pasta pot waiting in the sink.
It is also a practical family meal because the recipe makes six servings and includes protein, pasta, beans, and vegetables. If you enjoy simple dinners where everything cooks together, you may also like this another one-pot pasta idea for a vegetable-forward change of pace.
The finished texture lands somewhere between saucy skillet pasta and a hearty chili mac. The farfalle catches bits of beef and corn in its folds, while the melted cheddar creates a creamy finish without requiring a separate cheese sauce.
Ingredients You’ll Need
Start with lean ground beef and a small yellow onion. The beef gives the dish its classic taco-night character, while the softened onion adds sweetness and a mellow base. A little oil helps the ingredients brown evenly, although lean beef usually releases enough fat to keep the pan well coated.
- Tomato ingredients: Use one undrained 14 1/2-ounce can of diced tomatoes, one 8-ounce can of tomato sauce, and one 4-ounce can of chopped green chiles.
- Pasta and broth: Twelve ounces of uncooked bow-tie pasta cook directly in four cups of low-sodium beef or chicken broth.
- Texture and color: A drained, rinsed can of black beans and one cup of corn make the skillet more filling and colorful.
- Seasoning: One packet of taco seasoning and two minced garlic cloves provide a concentrated savory flavor.
- Cheese: One cup of shredded cheddar or Mexican-blend cheese melts into the pasta at the end.
Freshly shredded cheese is worth the small extra effort. It melts more smoothly than many pre-shredded varieties and gives the pasta a silkier, creamier finish.
For a different level of heat, choose mild or hot canned green chiles and adjust the toppings. Sour cream and avocado soften the heat, while jalapenos add extra brightness and spice.
How to Make It Step-by-Step
Step 1: Heat one tablespoon of vegetable oil or olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and chopped onion, then cook for 5 to 7 minutes, breaking the meat into small pieces as it browns and allowing the onion to soften.
Step 2: Check the beef before moving on; it should be completely no longer pink, and the onion should look tender. Drain excess fat if needed, especially if your ground beef is not very lean.
Step 3: Add the minced garlic and taco seasoning to the browned beef. Stir constantly for about 30 seconds, just until the garlic smells fragrant and the seasoning coats the meat without scorching.
Step 4: Pour in the undrained diced tomatoes, tomato sauce, chopped green chiles, and broth. Add the uncooked bow-tie pasta, black beans, and corn, then stir carefully to distribute the pasta through the liquid and beef mixture.
Step 5: Bring the pot to a boil over medium-high heat. Once bubbling, reduce the heat to medium-low, cover the pot, and simmer for 12 to 16 minutes.
Step 6: Stir every few minutes during the simmer, scraping the bottom and lifting the pasta from the base of the pot. Farfalle tends to settle as it cooks, so frequent stirring helps prevent sticking and encourages even cooking.
Step 7: Check for doneness when the pasta is tender and most of the liquid has been absorbed. If the pasta is still firm but the pot looks dry, add a splash of broth and continue cooking until the farfalle reaches the desired texture.
Step 8: Remove the pot from the heat and stir in the shredded cheddar or Mexican-blend cheese. Cover for 1 to 2 minutes so the residual heat melts the cheese into the tomato-coated pasta.
Step 9: Taste the finished pasta and spoon it into serving bowls while hot. Add cilantro, green onions, sour cream, avocado, or jalapenos according to each person’s preference.
Pro Tips for the Best One-Pot Pasta
Use a wide, heavy-bottomed Dutch oven or deep skillet whenever possible. A broad cooking surface helps the liquid circulate around the farfalle, beans, corn, and beef, while a heavy base reduces the chance of scorching during the covered simmer.
Keep the heat at medium-low after the initial boil. A gentle simmer cooks the pasta evenly and allows the tomato sauce to thicken without reducing too quickly.
Do not rinse the diced tomatoes before adding them. Their liquid is part of the sauce and helps provide the moisture needed to cook the uncooked pasta.
Stir with a wooden spoon or silicone spatula every few minutes. Pay special attention to the center and edges of the pot, where pasta can settle or sauce can cling.
If you prefer a slightly looser consistency, reserve a little broth nearby. Add it one splash at a time rather than pouring in a large amount, since the pasta will continue absorbing liquid as it rests.
For a traditional preparation, cook 16 ounces of bow-tie pasta separately and omit the four cups of broth. Finish the beef and tomato mixture, combine it with the cooked pasta, and stir in the cheese.
Another possible variation is using Rotel-style diced tomatoes with green chiles in place of the regular diced tomatoes and canned green chiles. The flavor will be somewhat different, and the heat may be stronger, so taste before adding extra spice.
Serving Ideas and Topping Options
Serve this pasta in warm bowls with a generous spoonful of the saucy beef mixture. The simplest garnish is chopped cilantro, but sliced green onions add a fresh crunch and a mild onion flavor.
Sour cream makes the dish cool and creamy, while diced avocado contributes richness and a soft contrast to the tender pasta. Jalapeno slices are ideal for diners who want a sharper kick.
A crisp green salad or simple roasted vegetables can round out the meal without competing with the bold tomato and taco flavors. For another dinner option with a completely different profile, keep this spicy salmon poke recipe in your weekly meal rotation.
If you are planning a casual gathering, set out the toppings in small bowls and let guests build their own servings. This makes the one-pot pasta feel festive while keeping the main dish simple and warm.
Finish dinner with a tropical treat such as these easy pina colada bars. Their sweet coconut and pineapple flavor makes a pleasant contrast to the savory, gently spicy pasta.
Storage, Reheating, and Make-Ahead Advice
Cool leftovers promptly, then transfer them to a covered airtight container. Refrigerate for up to three days for the best texture, keeping any fresh avocado or sour cream separate until serving.
Reheat individual portions in the microwave in short intervals, stirring between each one. You can also warm the pasta in a covered skillet over medium-low heat with a splash of broth to loosen the sauce.
Because the farfalle continues to absorb sauce as it sits, leftovers may be thicker than the freshly cooked dish. Adding broth gradually restores a softer, creamier consistency without watering down the flavor too much.
For another comforting bowl-style dinner, try this easy tortellini soup when you want something warm and brothy. If you are preparing a full weekend menu, these bakery-style blueberry muffins are a lovely choice for breakfast the next morning.
Easy One-Pot Mexicali Bowtie Pasta
Ingredients
Method
- Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and chopped onion, then cook for 5 to 7 minutes while breaking up the beef, until the meat is no longer pink and the onion has softened.
- Drain excess fat if necessary. Stir in the minced garlic and taco seasoning, cooking for about 30 seconds until fragrant.
- Add the undrained diced tomatoes, tomato sauce, chopped green chiles, broth, uncooked bow-tie pasta, black beans, and corn. Stir carefully so the pasta is distributed through the liquid.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 12 to 16 minutes, stirring every few minutes so the farfalle does not settle or stick, until the pasta is tender and most of the liquid is absorbed.
- Remove the pot from the heat and stir in the shredded cheese. Cover for 1 to 2 minutes so the cheese melts into the hot pasta.
- Taste and serve hot with cilantro, green onions, sour cream, avocado, or jalapenos. Spoon the pasta into bowls while the sauce is still creamy and loose.
Notes
Final Thoughts
This Easy One-Pot Mexicali Bowtie Pasta is the kind of dinner that earns a regular place in the family recipe collection. It is hearty enough for hungry appetites, colorful enough to look inviting, and straightforward enough for a busy weeknight.
Remember the key details: stir the farfalle often, keep extra broth nearby, and add freshly shredded cheese after removing the pot from the heat. Those small steps help create tender pasta, a rich sauce, and a smooth cheesy finish.
Set out your favorite toppings, serve the pasta hot, and enjoy a complete six-serving meal from one pot. Once you taste the combination of taco-seasoned beef, tomato sauce, beans, corn, green chiles, and cheddar, you may find yourself making this Mexicali favorite whenever comfort food is on the menu.