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Mexican Pasta

Mexican Pasta

Mexican Pasta

Mexican Pasta


½ pound seashell pasta

2 tbsp. olive oil

2 onions, chopped

1 green bell pepper, chopped

½ cup sweet corn kernels

1 - 15 ounce can black beans, drained

1 - 14.5 ounce can peeled and diced tomatoes

¼ cup salsa

¼ cup sliced black olives

1 ½ tbsp. taco seasoning mix

salt and pepper to taste


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.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.

Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.

Toss sauce with cooked pasta and serve.

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