Mexican Pasta Recipe -
Mexican Pasta Recipe
  • READY IN 20 mins

Mexican Pasta

Recipe by  

"A great vegetarian dish with a kick!"

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Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
  3. Toss sauce with cooked pasta and serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2003

I must admit I was a bit skeptical about this recipe, but it was excellent. Don't be scared off by the strange combination of ingredients -- this is a hearty vegetarian meal with great flavor and texture! I modified this recipe by only using one half of one onion (just seemed like too much otherwise). In addition, I used about half of a can of diced tomatoes, since I wanted the sauce to be thicker. I used a little cheese, and, since my family doesn't like peppers, I omitted them, and used diced avocado as a garnish for color and flavor. Definitely will make again!

Most Helpful Critical Review
Jul 31, 2003

"Good" pasta. Not great but certainly NOT bad either! I omitted the beans and used a whole can of corn (drained). Also, I added 2 TBLS of sour cream and the end and mixed it in to better make a sauce. This recipe is a cross between a pasta casserole and a chili..but good! I think some seasoned grilled chicken strips could add a nice touch as well..or even some shredded cheddar cheese. Thanks Mimi.

Jan 14, 2004

This recipe is fabulous! I ommitted the olives, used extra salsa (fresh "Mi Abuelo brand from the refrigerated section of Sam's Club--excellent!), and farfalle (bowtie) pasta. I then topped it with melted colby/jack and sour cream, mixed it all together and reheated it to make a warm, creamy sauce. Top it off with crumbled blue corn chips and you'll be in comfort-food heaven!!! It was so good that I made it again as soon it was gone!!! Tip: I didn't like the McCormick taco seasoning as well as other brands. The Taco Bell brand was amazing!!!

Aug 07, 2003

SO Tasty!! I added about 3 tbsp. of cream cheese to the sauce to make it nice and rich.

Mar 01, 2003

Everyone loved this recipe! I doubled everything except the beans. I used Rotel in place of plain stewed tomatoes. It had just the right amount of zing! This will be a tried and true cookbook addition.

Jul 31, 2003

This was a great recipe. I didn't have any black beans, so I used a whole can of corn. I used a can of Rotel tomatoes. The combination of ingredients sounds strange, but tasted excellent. Will definitely make this again!

Mar 01, 2003

This was really good! I was a little worried because it sounded like an odd mixture of ingredients, but it turned out well. It was also very colorful ~ it would be a pretty dish to bring to a potluck dinner.

Aug 23, 2010

For some reason I read this as a pasta salad not warm pasta. So I made it that way. Don't like olives or green bell pepper so I didn't add either. Used farfalle pasta and an entire package of reduced sodium taco seasoning as well as diced canned tomatoes with mild jalapeno peppers.


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  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 589 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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