One-Pan Mexican Pasta

Name: One-Pan Mexican Pasta
Ingredients: 2 Tablespoons Olive Oil, Divided; 1 pound Lean Ground Beef; 1 whole Small Onion, Diced; 1 cup Green Bell Peppers, Diced; 2 cloves Garlic, Minced; 1 cup Black Beans; 1 cup Frozen Corn, Thawed; 1 jar (14 Oz. Size) Ragu Pasta Sauce, Original; 1 cup Medium Taco Sauce; 1 cup Salsa (I Used Medium); 2 cups Elbow Macaroni, Uncooked; 1 cup Water; Avocado, Cilantro. And Fresh Tomatoes, For Topping

13 ingredients

9 steps

Ingredients

2 Tablespoons Olive Oil, Divided
1 pound Lean Ground Beef
1 whole Small Onion, Diced
1 cup Green Bell Peppers, Diced
2 cloves Garlic, Minced
1 cup Black Beans
1 cup Frozen Corn, Thawed
1 jar (14 Oz. Size) Ragu Pasta Sauce, Original
1 cup Medium Taco Sauce
1 cup Salsa (I Used Medium)
2 cups Elbow Macaroni, Uncooked
1 cup Water
Avocado, Cilantro. And Fresh Tomatoes, For Topping

Directions

1

Heat 1 tablespoon olive oil in a large skillet or Dutch oven.
2

Add ground beef and onion.
3

Cook until beef is not longer pink and is browned.
4

Drain excess fat and set aside.
5

Add remaining 1 tablespoon of olive oil to the same pan.
6

Toss in green pepper and garlic and saute for 34 minutes, or until tender.
7

Add beef back to the pan and stir in black beans, corn, pasta sauce, taco sauce, salsa, pasta and water.
8

Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 1015 minutes.
9

Serve immediately with avocado, cilantro and tomato on top.