One Pot Southwest Pasta

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One Pot Southwest Pasta – Dinner in under 30 minutes in one pot! Pasta, black beans, corn, and bell peppers with Rotel and taco seasoning.

1 pot southwest pasta ingredients in a large pot

One Pot Pasta

One pot pasta recipes are so easy!  Simply put uncooked pasta, veggies, seasoning, and broth into a large pot, cover it, and let it cook for about 12-15 minutes.  That’s it!  The pasta absorbs the cooking liquid and creates an almost creamy sauce.

This southwest style pasta gets a spicy kick from a can of Rotel (tomatoes and green chilies) and taco seasoning.

How To Make This Southwest Pasta Recipe

*Note:  The full printable recipe card is at the bottom of this post.

  • Add uncooked pasta to a large pot.
  • Add corn, bell peppers, onion, Rotel, taco seasoning, salt, olive oil, and broth.
  • Bring the liquid to a boil then reduce to simmer.
  • Cover and cook for about 15 minutes.

1 pot southwest pasta recipe in a large pot

  • Add a can of drained and rinsed black beans.
  • Add shredded Mexican cheese cheese blend to the pasta.
  • Stir well.
  • Let the pasta rest for a few minutes to absorb the remaining liquid and melt the cheese.

This recipe calls for whole wheat pasta, but regular pasta could also be used.

1 pot southwest pasta on a plate

Try These Other Great 1 Pot Pasta Recipes

Watch The Step By Step Recipe Video For One Pot Southwest Pasta Below

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one pot southwest pasta recipe ingredients in a large pot

One Pot Wonder Southwest Pasta Recipe

5 from 30 votes
One Pot Wonder Southwest Pasta - Dinner in under 30 minutes in one pot! Pasta, black beans, corn, and bell peppers are spiced up with Rotel and taco seasoning. It's an easy vegetarian meal.
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes


Servings 8 servings
Calories 320 kcal


  • 1 (13.5 oz.) box of whole wheat rotini or any pasta you like
  • 2 cups frozen corn kernels
  • 1 medium green bell pepper, cut into thin strips
  • 1/2 medium red onion, sliced
  • 1 (15 oz.) can Rotel canned tomatoes and chilies, I used the Mexican blend with lime and cilantro
  • 1/4 cup taco seasoning, I used Old El Paso, medium
  • 1 tsp. salt*
  • 2 tsp. extra virgin olive oil
  • 4 cups fat-free chicken or vegetable broth
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1/4 cup Mexican cheese blend, plus more for topping (Optional)


  • Add all but the last 2 ingredients (beans and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
  • Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should be ¼ to ½ inch of liquid in the bottom of the pot when it is done.
  • Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.


*if the taco seasoning you use contains a lot of salt, you may want to reduce this


Serving: 1/8th of the recipe | Calories: 320kcal | Carbohydrates: 60.1g | Protein: 11.7g | Fat: 4.2g | Saturated Fat: 0.9g | Fiber: 7.4g
Course Dinner, Entree, Main Course
Keyword one pot southwest pasta, southwest pasta recipe
Cuisine American, Mexican
Author Amanda Finks
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  1. 5 stars
    Delicious, nutritious, and easy all in just ONE POT!!! The whole wheat pasta combined with the beans forms a complete protein. I used 1/4 cup of my homemade taco seasoning mix (there are many recipes on the web). One can certainly add salt and “heat” to taste. The cooked ingredients are “looser” than what one might be used to since there is very little to bind it all together. Adding more cheese is an option if desired. Thanks for a keeper and healthy recipe.

  2. 5 stars
    Very yummy recipe! I added extra taco seasoning, eyeballed the amount of broth put in, and added ground beef and me and my husband are loving it!

  3. 5 stars
    This was ASTONISHINGLY easy. I thought it would turn into a Pinterest fail when I saw how little liquid there seemed to be, but it was PERFECT. I used gluten-free pasta (a chickpea-based one) and it was done within about 8 minutes, and the pasta held up really well. Definitely adding to the rotation for a quick weeknight/busy night recipe!

  4. 5 stars
    Thought I’d leave a few comments – the broth you use really matters in this recipe. I made it with the Trader Joes broth, which is really intense, so I would use half of a very strong broth and half water.

    I also used diced canned tomatoes and fire roasted green chillies, and cajun seasoning instead of taco seasoning.

    I’d say these adjustments worked very well… I would caution not to add extra salt because when I did, the dish became a bit unbearable.

    Good job to the author, and I would recommend that whoever tries this recipe tries it in various forms before they find a mix that works best for them! Recipes like these are great for finishing up whatever you have on hand

  5. 5 stars
    This was awesome and super easy! I added chorizo and cilantro. Will definitely make this again soon. Thanks!!

  6. 5 stars
    I made this yesterday with quesodillas as a side. Big hit with me and the husband not so much the kids haha

    I did change a few things – i cooked the onion and peppers in the pot before adding everything else, also i used salsa instead of the tomatoes. Worked great! We always have salsa in the house – i didn’t want to go to the store haha

    Definitely just as good if not better the second day!

  7. I will be adding a little cream cheese in at the end to give it a little more creaminess!!! Can’t wait to try it!!!!

  8. 5 stars
    OMG, I never leave comments on recipe websites but I have to for this

    I just finished cooking this and holy shit balls its so amazing! i didn’t put cheese in because i’m vegan but it is that good it really isn’t missed. i can’t wait to share this with my friends and family. its a perfect flavour and consistency

    Does it keep well? i want to freeze some of it for lunches

  9. 5 stars
    This turned out really good…but spicy!! And I’m no spice wimp. 😉 I did have to make some substitutions (I didn’t have tomatoes with chilies so I used a can of tomatoes and half a can of chillies), and it’s possible my taco mix was a spicy one. I added some Greek yogurt to my bowl and it helped cool down the spice. Will definitely be making it again though.

  10. I made this just as directions said but I had so much liquid left, I had to drain it all bc the noodles were almost too done. Luckily I’m making tortilla soup soon and I can use the broth I drained off. My first time making a ” one-pot” meal. Flavors came out good, but don’t know what I did wrong .

    1. NEVERMIND!! I’m such a dummy. I accidentally doubled the broth! That’s what happens when you’re trying to cook with a 4 year old whining about everything. Hahaha

  11. 5 stars
    This used up 3 quarter-boxes of random pasta shapes and a slightly wilted green pepper (among other things). I mixed in some cooked shredded chicken at the end with a touch of cumin. Somehow (cheese added at end?) the dish was slightly creamy. It was wonderful!

  12. 5 stars
    Oh my goodness this was absolutely amazing!! It was a hit among all of my college roommates (: Thanks for an awesome and oh so easy recipe!

  13. Has anyone ever tried freezing half of it? I’m due in a few weeks and I need some freezer meals.

  14. 5 stars
    This was a big hit at our house tonight! Husband loooves the “southwest” food genre so he was very pleased. Thanks for a great recipe! 🙂

  15. I’m making this as I type… We are having a vegan version I think it will be a winner! I am still amazed at how easy it was! Thank you!

  16. 5 stars
    Tried this recipe today, it turned out delicious!!! The hubby asked for seconds and is even taking it for lunch tomorrow. Thank you 🙂

  17. Hi Amanda! I made this recipe last week and was wondering if I could post it on my blog (with full credit and a link to your blog)?


    1. nevermind, I am not sure how I completely missed that! LOL Excited to try this, it’s on the menu for tomorrow!

  18. 5 stars
    I made this tonight for dinner. My husband wasn’t thrilled when I told him we were having “Meatless Monday”, until he tasted this dish! It was a huge hit, super yummy & filling & inexpensive & easy! Right after he finished a huge bowl of it, he asked me to make him a bowl to take for lunch. I followed the recipe exactly (I did add some hot sauce to my bowl cuz I like extra spicy, hubby ate it as is) & had all ingredients on hand so no extra store trips. Thank you for this delicious recipe, it will be on our dinner rotation now. I’m looking forward to trying more of your recipes soon.

  19. Question- I saw some of you placed chicken in here. How did you cook the chicken exactly?
    What did you season your chicken with before? I’m brand new to crock pot meals and my hubby HAS to have meat….Pls help.

    1. Grisela,
      I have other one pot meals that do call for chicken. I think the best way to add it is to cut boneless, skinless chicken into small chunks. Add the oil that is called for in the recipe and the chicken to the pot and place it over medium-high heat. Sautee the chicken, stirring occasionally for 7-8 minutes. Then, follow the recipe from the beginning (adding the veggies, spices, broth, etc. to the pot with the chicken and letting it boil).
      Also, I’m assuming you meant one pot meals. Because this wouldn’t work in a crock pot.
      Hope this helps.

  20. 5 stars
    Made this tonight with a couple changes – chicken instead of beans (cooked chicken first in the same pot then added the ingredients. I used salsa instead of the canned tomatoes and chipotle seasoning instead of the taco seasoning. It was delicious!!! Will for sure make again.

    1. Jessica,
      No need to cook the noodles ahead of time. Everything goes into the pot all at once (uncooked pasta, veggies, broth, etc.), except for the last few ingredients as indicated in the recipe.
      Also, there is no need for water. The pasta cooks in the broth.
      Hope this helps.

  21. 5 stars
    I made this tonight and stirred in some cilantro, green onions, and lime juice at the end (also used a red pepper and whole wheat penne as that’s what I had on hand). Absolutely delicious. Bonus I have lunch for the next few days AND cleaned out the fridge.

    1. Gena,
      I do think it would be ok to freeze. But, I wouldn’t try to reheat it in a pasta pot. I find that when you freeze and reheat noodles or pasta, they become a little mushy and fall apart easily. The best way to reheat them is by baking them, so they don’t need to be stirred.
      If I were going to try to freeze this, I would spoon the cooked product into one of those disposable aluminum casserole dishes. Cover it with aluminum foil; and freeze it. When it’s time to reheat it, I would bake it at 350 degrees F. for 45 minutes covered. Then, another 15-20 minutes uncovered.
      Hope this helps.

  22. 5 stars
    Just tried this last night and it was awesome. I also baked chicken breast, shredded it and put it in and it was amazing!

  23. 5 stars
    Thanks for posting this. I just made a vegan version by using daiya (vegan cheese). I subbed green beans for the green pepper, because I don’t buy green peppers due to the lack of nutrition. I also subbed salsa for the canned tomatoes and whole wheat spaghetti broken into pieces for the rotini. It came out really good. The only thing I would advise to readers is to stir often if you have an electric stove. My pasta kept sticking to the bottom when I tried waiting 3 minutes between stirs. It was also ready faster since the pasta shape was skinnier…bonus!

  24. 5 stars
    I just tried this and it was delicious! So simple, too, especially for the yield you get from it. I’m looking forward to my leftovers, and I will be making it again!

    I love that this recipe is flexible, too — I had two members of my family serve themselves before I added the black beans (since they don’t like them) and they said it still tasted great!

  25. 5 stars
    I added ground beef to this and the family loved it! Almost like a homemade hamburger helper, only healthier!

  26. 5 stars
    Made this recipe this week – it’s absolutely excellent. This is definitely going to be a staple in the menu rotation from now on. The only thing I changed was I used Habanero Heat cheese to give it a bit of kick.

  27. 5 stars
    This was awesome. I used the Barilla pasta with added protein, and I threw in a big handful of spinach right before I ate it, which wilted perfectly. I also used Cubanelle peppers rather than green peppers, because they are far cheaper and have a medium heat. Great recipe. Cheap and easy!

    1. Jessamin,
      I love the cubannelle and spinach ideas! I’m so glad you enjoyed this recipe. Thanks!

  28. Have you tried Brown Rice Pasta or Corn Pasta (for gluten-free folks) in these One Pot Wonder dishes? I am wondering if they would produce the same sauce consistency and if the cooking times would need to be adjusted.

    1. Hi Kellie. I have had a couple of readers inform me that they had good luck with rice pasta, specifically Trader Joes brown rice pasta and Tinkyada gluten-free pasta. However, they said that the rice pasta didn’t seem quite as absorptive as traditional pasta and that it seemed to clump together a little easier.
      So, if I were going to use rice pasta, this is what I would try.
      Cut the broth to 3 1/2 cups (instead of 4 cups) and stir every 3 minutes to prevent clumping.
      I don’t have any information on how corn pasta would work in this type of dish. Sorry.
      I should also probably mention that other readers have said that quinoa noodles do not work well.
      Hope this helps.

    2. I have tried a one pot recipe with quinoa pasta before and it failed miserably. All the pasta broke down and turned into a congealed blob in the pot. No bueno.

    3. I made this with ronzoni gluten free pasta. It ended up with more juice at the end of the listed time, but pasta is like a sponge. I let it sit off heat for ten minutes and it sucked up much more of the liquid. On a side note: I used a variety of paprikas and chili powder instead of the taco seasoning, also added 2 tablespoons nutritional yeast for that cheesy flavor as I am vegan and don’t like the fake cheeses.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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