One-Pan Mexican Pasta Skillet with Salsa and Cheese

Super-fast, flavourful Mexican one-pan pasta — a complete meal on the table in under 25 minutes that the whole family will enjoy.

Mexican flavours and pasta are two weeknight favourites in my house: both are easy to prepare, versatile, and usually loved by everyone. Bringing those two together in a single skillet makes for a particularly satisfying and efficient meal. This Mexican one-pan pasta is quick, full of flavour, and works well for busy evenings.

I tested this recipe using a quick-cook rotini product that skips the separate step of boiling and draining, which saves time and keeps the whole dish contained in one pan. The only extra steps are chopping an onion, grating cheese, and browning the ground turkey, so cleanup is minimal and dinner comes together fast.

This dish was a hit with my kids — even the ones who are usually wary of salsa and beans tried it without fuss and enjoyed it. If you have picky eaters, choose a mild salsa and adjust the chili powder to taste; you can always finish individual plates with extra spicy salsa or hot sauce for those who want more heat.

The recipe balances protein, vegetables, and pasta in one skillet. Corn and black beans add colour, texture, and fibre, while the melted cheddar ties everything together into a creamy, comforting bowl of pasta. Serve with a squeeze of lime, chopped cilantro, or diced avocado for a brighter finish.

Yield: serves 4-6

Mexican One Pan Pasta

Fast, simple, and satisfying: this one-pan pasta combines Mexican-inspired ingredients with quick-cook pasta to create a weeknight dinner your family will return to again and again.

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Ingredients

• 1 pound (454 g) ground turkey
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder (adjust to taste)
• 12 ounce (340 g) box quick-cook rotini or similar pasta
• 2 cups chicken broth
• 1 cup salsa (choose mild or medium for family-friendly heat)
• 1 cup corn kernels (fresh, frozen, or canned)
• 3/4 cup black beans, drained and rinsed
• 1/2 cup milk
• 1 cup shredded cheddar cheese

Instructions

1. In a large non-stick skillet over medium heat, cook the ground turkey with the diced onion, minced garlic, salt, pepper and chili powder. Stir until the turkey is browned and no pink remains, about 4–5 minutes.
2. Add the quick-cook rotini, chicken broth and salsa, stirring to combine so the pasta is mostly submerged in liquid.
3. Increase the heat to medium-high. Cook, stirring 2 or 3 times, for 7–8 minutes or until most of the liquid has been absorbed and the pasta is nearly tender. Timing will vary slightly depending on the pasta used.
4. Stir in the corn, black beans, milk and shredded cheddar cheese. Mix until the cheese melts and the ingredients are evenly distributed.
5. Cook for another 1–2 minutes until the corn and beans are heated through and the pasta is fully tender. Taste and adjust seasoning as needed.
6. Serve hot with optional toppings such as chopped cilantro, diced avocado, lime wedges, sour cream or extra salsa.

Notes & Tips

This recipe is adapted from a baked Mexican pasta idea and streamlined into a one-pan stovetop version for speed and simplicity.

• Protein swaps: Use ground beef, chicken, or a plant-based ground alternative if preferred.
• Vegetarian option: Omit the meat and add an extra cup of beans or sautéed vegetables like bell peppers or zucchini.
• Pasta alternatives: Short shapes like rotini, penne or shells work best for absorbing sauce and mixing with the other ingredients.
• Adjust heat: If serving children or heat-sensitive diners, use mild salsa and reduce the chili powder. Offer hot sauce or spicy salsa on the side.
• Make-ahead and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or milk to loosen the sauce.

Nutrition Information

Yield: 6 servings. Serving Size: 1/6 recipe.

Estimated per serving: Calories 450; Total Fat 21 g; Saturated Fat 7 g; Cholesterol 102 mg; Sodium 998 mg; Carbohydrates 35 g; Fiber 5 g; Protein 32 g.

Nutrition information is an estimate based on the ingredients used and may vary.

This post was sponsored by the brand that makes the quick-cook pasta used in my test. I received product and compensation for my time; all opinions are my own. For a family-friendly, fast, and flavourful weeknight dinner, this Mexican one-pan pasta is an excellent option — simple to prepare, easy to adapt, and loved by both kids and adults.