This Tex-Mex Corn Macaroni is a hearty, plant-based delight that brings the warmth of southwestern flavors to your dinner table. The dish features tender corn macaroni tossed with a fragrant mixture of sauted onions, garlic, and fresh peppers. Spices like chili powder and dried oregano infuse the dish with depth, while fresh tomatoes and corn kernels add bright, natural sweetness and texture. Its a satisfying main course that feels both comforting and light, perfect for weeknight suppers or casual gatherings. With its simple ingredient list and quick preparation time, this recipe is an excellent way to use up pantry staples and fresh produce. Serve it as a standalone meal or alongside a crisp green salad for a complete, nutritious dinner that the whole family will enjoy.
Tex-Mex Corn Macaroni
Description
This Tex-Mex Corn Macaroni is a hearty, plant-based delight that brings the warmth of southwestern flavors to your dinner table. The dish features tender corn macaroni tossed with a fragrant mixture of sauted onions, garlic, and fresh peppers. Spices like chili powder and dried oregano infuse the dish with depth, while fresh tomatoes and corn kernels add bright, natural sweetness and texture. Its a satisfying main course that feels both comforting and light, perfect for weeknight suppers or casual gatherings. With its simple ingredient list and quick preparation time, this recipe is an excellent way to use up pantry staples and fresh produce. Serve it as a standalone meal or alongside a crisp green salad for a complete, nutritious dinner that the whole family will enjoy.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the corn macaroni and cook according to package directions until al dente. Drain and set aside.
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While the pasta cooks, heat the vegetable oil in a large skillet over medium-high heat.
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Add the chopped onion and minced garlic to the skillet. Saut for about 5 minutes, stirring frequently, until the onion is tender and translucent.
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Add the chopped green chile peppers and green peppers to the skillet. Cook for an additional 3 minutes, stirring occasionally, until slightly softened.
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Stir in the chili powder, dried oregano, chopped tomatoes, and corn kernels. Cook for another 5 minutes, stirring occasionally, allowing the flavors to meld and the tomatoes to break down slightly.
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Add the drained corn macaroni to the skillet with the vegetable mixture. Toss gently to combine.
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Reduce heat to low and cook for 2-3 minutes, stirring occasionally, until the pasta is heated through and coated in the sauce.
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Remove from heat and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 139.6kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 1.9g8%
- Sugars 0.3g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.
Ingredient Substitutions: If corn macaroni is unavailable, you can use regular elbow macaroni or penne. For a spicier kick, increase the amount of green chiles or add a pinch of cayenne pepper.
Variations: Add a handful of black beans or kidney beans for extra protein and fiber. Top with fresh cilantro, avocado slices, or a squeeze of lime juice before serving for added brightness.
Tip: If using frozen corn, there is no need to thaw it beforehand; it will cook perfectly in the skillet. Ensure your green chiles are drained if using canned varieties to avoid excess liquid.
