Anyone Can Cook: One Pot Mexican Skillet Pasta

Are you the girl whose kitchen is notoriously clean…because you literally never cook? Maybe you flunked Home Ec while simultaneously almost setting your high school on fire, but that doesn’t mean you’re sentenced to a life where the Chinese takeout place knows your order by heart. These recipes are so easy that anyone can make them and fool everyone into thinking they’re a chef.
If you’re sick and tired of having to wash a load of dishes anytime you cook anything, this recipe is perfect for you! With today’s recipe, you can eat this right out of the pot. It only takes 30 minutes or less to make this delicious dish (plus, no clean up time), which is just the thing you need when you have one of those busy weeknights ahead of you. Not to mention, this recipe is great because it’s completely loaded with cheese, fresh salsa, and AVOCADO! (Everybody knows avocados are life.) They just makes this dish 10 times better because it’s officially not your ordinary pasta recipe.


1 tablespoon olive oil
1 pound ground turkey
2 cups uncooked elbows pasta
2 cups salsa, homemade or store-bought
1 1/2 cups chicken broth
1 (15-ounce) can tomato sauce
1 Roma tomato, diced
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, rinsed
1/2 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves


Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Stir in tomato, corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, top it off with avocado and cilantro.
[Image & Recipe via Damn Delicious]

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