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Easy One-Pot Mexicali Bowtie Pasta Recipe

Easy One-Pot Mexicali Bowtie Pasta

A comforting one-pot dinner combining seasoned ground beef, taco-style tomatoes, black beans, corn, farfalle pasta, and cheddar cheese. It makes six satisfying servings in about 35 to 45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Vegetable oil or olive oil
  • 1 pound Lean ground beef
  • 1 small Small yellow onion, chopped
  • 2 cloves Garlic cloves, minced
  • 1 1-ounce packet Taco seasoning
  • 1 14 1/2-ounce can Diced tomatoes, undrained
  • 1 8-ounce can Tomato sauce
  • 1 4-ounce can Chopped green chiles
  • 4 cups Low-sodium beef broth or chicken broth
  • 12 ounces Uncooked bow-tie pasta or farfalle
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn, canned and drained or frozen
  • 1 cup Shredded cheddar or Mexican-blend cheese
Optional Toppings
  • As desired Chopped cilantro, sliced green onions, sour cream, avocado, or jalapenos

Method
 

Step-by-Step
  1. 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.
  2. Drain excess fat if necessary. Stir in the minced garlic and taco seasoning, cooking for about 30 seconds until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Stir frequently during the simmer because farfalle can settle and stick. Freshly shredded cheese melts more smoothly than pre-shredded cheese. If the pasta becomes too thick before it is tender, add a splash of broth. Refrigerate leftovers in a covered container and reheat gently with a little broth.