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Mexican Pasta

Mexican Pasta

Mexican Pasta

Mexican Pasta


12 lb pasta (seashell)

2 tbsps olive oil

2 onions (chopped)

1 green bell pepper (chopped)

12 cup corn kernels (sweet)

15 ozs black beans (drained)

14 12 ozs diced tomatoes (peeled)

14 cup salsa

14 cup black olives (sliced)

1 12 tbsps seasoning mix (taco)




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 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.

Toss sauce with cooked pasta and serve.

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