If you love cozy, hearty meals that come together effortlessly, then you’re going to adore this One-Pot Tex-Mex Chili Mac with Corn Recipe. It’s that perfect fusion of comforting mac and cheese vibes with bold Tex-Mex flavors, all combined in a single pot for minimal fuss and maximum flavor. Each bite bursts with spicy, smoky notes, sweet pops of corn, and melty cheese that hugs every tender noodle, making it an absolute crowd-pleaser for family dinners or casual gatherings. Get ready to fall in love with a dish that’s both simple and dazzling on the taste buds!
Ingredients You’ll Need
This One-Pot Tex-Mex Chili Mac with Corn Recipe comes alive thanks to a handful of simple yet vibrant ingredients that work together in perfect harmony. Each ingredient plays a crucial role — from the tender elbow macaroni soaking up all the spicy, smoky goodness, to the sweet bursts of corn that add texture and brightness, these essentials make this dish irresistible.
- 2 cups elbow macaroni, uncooked: The perfect pasta shape to catch every bit of sauce and cheese.
- 1 tablespoon olive oil: For sautéing aromatics and adding a subtle rich flavor.
- 1 medium yellow onion, diced: Builds a sweet, savory base for the chili mac.
- 2 cloves garlic, minced: Infuses a warm, aromatic punch to each bite.
- 1 red bell pepper, diced: Adds a touch of sweetness and vibrant color.
- 1 cup frozen sweet corn: Provides pops of sweet crunch that contrast beautifully with the spices.
- 1 can (15 oz) black beans, rinsed and drained: Adds protein, fiber, and heartiness.
- 1 can (14.5 oz) diced tomatoes with juices: Brings juicy acidity and moisture to the dish.
- 2 cups vegetable or chicken broth: The key to cooking the pasta and melding flavors together.
- 2 tablespoons chili powder: Delivers that signature Tex-Mex heat and depth.
- 1 teaspoon ground cumin: Adds earthy warmth and complexity.
- 1 teaspoon smoked paprika: Infuses subtle smokiness that elevates the chili flavor.
- ½ teaspoon dried oregano: A little herbaceous note to round out the spices.
- ½ teaspoon salt, plus more to taste: Enhances all the flavors perfectly.
- ¼ teaspoon black pepper: For gentle heat and balance.
- ⅛ teaspoon cayenne pepper, optional: A touch of extra kick for those who love spice.
- 1½ cups shredded cheddar or Mexican blend cheese: Melts to create that irresistible gooey top layer.
- Sliced green onions, optional: For fresh, mild oniony brightness when serving.
- Fresh cilantro, optional: Adds a lively herbal freshness that complements the Tex-Mex profile.
- Sliced jalapeños, optional: Perfect for those who want to turn up the heat.
- Sour cream, optional: Creamy coolness to balance the spices when served.
How to Make One-Pot Tex-Mex Chili Mac with Corn Recipe
Step 1: Heat Oil and Sauté Aromatics
Start by warming the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Toss in your diced yellow onion and cook for about 2 to 3 minutes until it’s softened and just beginning to turn translucent. This step is key for building a flavorful base that your chili mac will stand on.
Step 2: Incorporate Garlic and Peppers
Next, add the minced garlic and diced red bell pepper to the pot. Sauté them together for another 2 minutes; this will awaken the garlic’s pungent aroma and soften the pepper, lending a sweetness and slight crunch to the dish. This combination forms the vibrant heart of your One-Pot Tex-Mex Chili Mac with Corn Recipe.
Step 3: Add Vegetables and Legumes
Stir in the frozen sweet corn, rinsed black beans, and diced tomatoes including their juices. These ingredients bring wonderful color, texture, and nutritional heft that make this recipe feel both wholesome and satisfying. Give everything a good mix to combine all those lovely flavors.
Step 4: Bring to Boil
Pour in the vegetable or chicken broth, turning up the heat to medium-high to bring the mixture to a gentle boil. This step is important as it prepares the liquid environment for the pasta to cook perfectly and absorb the chili-infused broth.
Step 5: Season and Combine Dry Ingredients
Sprinkle in the elbow macaroni along with chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and the optional cayenne pepper. Stir everything together well so that the spices coat the pasta and vegetables evenly, setting the stage for a deeply flavorful One-Pot Tex-Mex Chili Mac with Corn Recipe.
Step 6: Simmer Until Pasta is Tender
Reduce heat to a gentle simmer and cover the pot. Let it cook for about 10 to 12 minutes, stirring occasionally. Cook until the pasta is al dente and most of the liquid has been absorbed, ensuring the flavors have concentrated beautifully. This simmering stage is where the magic truly happens!
Step 7: Melt Cheese Topping
Remove the lid and evenly sprinkle the shredded cheddar or Mexican blend cheese across the surface. Pop the lid back on for 2 to 3 minutes to let the cheese melt into a luscious, gooey topping. This cheesy layer is what makes this One-Pot Tex-Mex Chili Mac with Corn Recipe irresistibly creamy and comforting.
Step 8: Finish and Serve
Once the cheese is melted, give everything one last gentle stir or serve as is. Garnish with sliced green onions, fresh cilantro, jalapeños, or a dollop of sour cream if you like a cool contrast. Serve this warm and enjoy the rich blend of Tex-Mex flavors in every bite.
How to Serve One-Pot Tex-Mex Chili Mac with Corn Recipe
Garnishes
Fresh garnishes really elevate this dish. Bright slices of jalapeños add a spicy crunch, while chopped cilantro brings a fresh herbal burst. Green onions contribute mild oniony brightness, and a spoonful of cool sour cream balances the bold chili flavors perfectly. Don’t be shy with garnishes — they add great flavor contrast and a pop of color.
Side Dishes
This One-Pot Tex-Mex Chili Mac with Corn Recipe is a hearty all-in-one meal, but you can round it out nicely with some crisp, refreshing sides. Consider a simple mixed green salad with a zesty lime vinaigrette or crunchy tortilla chips to scoop and crunch alongside. For a lighter touch, grilled vegetables or a side of guacamole always pair wonderfully.
Creative Ways to Present
Try serving this dish in small individual bake-safe bowls topped with cheese and broiled briefly for a bubbly crust. You can also stuff it into baked bell peppers for a fun presentation or spoon it over crispy tortilla chips for an epic layered Tex-Mex feast. These creative spins keep the excitement alive every time you make the One-Pot Tex-Mex Chili Mac with Corn Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Tex-Mex Chili Mac with Corn Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after a night in the fridge, making for delicious next-day meals. Just be sure to cool it completely before sealing to keep freshness intact.
Freezing
This dish freezes well, making it a great meal prep option. Portion out into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the corn and beans may soften slightly upon freezing but the flavors remain vibrant.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if it feels too thick. Alternatively, microwave in a covered dish at medium power, stirring every minute to ensure even warming and that melty cheesy goodness stays luscious. Adding extra fresh toppings right before serving makes reheated portions taste just as fresh.
FAQs
Can I use a different pasta shape for this recipe?
Absolutely! While elbow macaroni is classic and ideal for catching sauce, feel free to swap in small shells, rotini, or penne. Just adjust cooking times as needed since different pasta shapes can vary in cook time.
Is this recipe suitable for vegetarians?
Yes, this One-Pot Tex-Mex Chili Mac with Corn Recipe is vegetarian-friendly when you opt for vegetable broth. You can also customize it by adding plant-based protein like textured vegetable protein or extra beans for more substance.
Can I make this recipe spicier?
Definitely! To turn up the heat, add more cayenne pepper, diced jalapeños during cooking, or a splash of hot sauce. You can also sprinkle extra spicy cheese blends for an added kick.
What can I substitute for cheese if I’m lactose intolerant?
Try dairy-free shredded cheese alternatives that melt well, such as those made from cashews or coconut oil. Nutritional yeast also adds a cheesy flavor if you prefer to skip melted cheese altogether.
Is it possible to prepare this recipe in advance and reheat for a party?
Yes, you can prepare the dish fully and reheat it gently before serving. To keep the cheesy topping perfect, consider adding cheese and garnishes fresh after reheating to retain that appetizing appearance and gooey texture.
Final Thoughts
I truly encourage you to give this One-Pot Tex-Mex Chili Mac with Corn Recipe a try — it’s one of those rare dishes that combines ease, comfort, and bold flavors effortlessly. Whether you’re feeding a family or want a crowd-pleaser for a casual get-together, it shines every time. Once you’ve made it, it’s bound to become a favorite go-to for busy nights with a crave-worthy twist. Happy cooking!
Print
One-Pot Tex-Mex Chili Mac with Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
This One-Pot Tex-Mex Chili Mac with Corn is a flavorful, hearty dish combining tender elbow macaroni with vibrant vegetables, black beans, and a blend of smoky chili spices. Finished with melted cheddar cheese and fresh Tex-Mex toppings, this easy and comforting meal cooks entirely on the stovetop in just 35 minutes, perfect for a quick weeknight dinner.
Ingredients
Pasta & Base
- 2 cups elbow macaroni, uncooked
- 2 cups vegetable or chicken broth
Vegetables & Legumes
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen sweet corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes with juices
Spices & Seasonings
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
Toppings (Optional)
- 1½ cups shredded cheddar or Mexican blend cheese
- Sliced green onions
- Fresh cilantro
- Sliced jalapeños
- Sour cream
Instructions
- Heat Oil and Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 2 to 3 minutes until softened and translucent.
- Incorporate Garlic and Peppers: Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant and slightly softened.
- Add Vegetables and Legumes: Add the frozen sweet corn, rinsed black beans, and diced tomatoes with their juices to the pot. Stir well to combine all ingredients evenly.
- Bring to Boil: Pour in the vegetable or chicken broth and bring the mixture to a gentle boil over medium-high heat.
- Season and Combine Dry Ingredients: Stir in the uncooked elbow macaroni along with chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Mix thoroughly so the pasta is submerged in the liquid and spices are evenly distributed.
- Simmer Until Pasta is Tender: Reduce the heat to low, cover the pot, and let the chili mac simmer for 10 to 12 minutes. Stir occasionally to prevent sticking and cook until the pasta is al dente and most of the liquid is absorbed.
- Melt Cheese Topping: Remove the lid and sprinkle the shredded cheddar or Mexican blend cheese evenly on top of the pasta. Cover again and let it melt for 2 to 3 minutes until gooey and melted.
- Finish and Serve: Serve the chili mac hot, garnished with sliced green onions, fresh cilantro, jalapeños, or a dollop of sour cream as desired for added freshness and flavor.
Notes
- For a vegan version, use vegetable broth and omit the cheese or use vegan cheese.
- If you prefer spicier chili mac, increase the cayenne pepper or add chopped jalapeños directly to the pot.
- Be sure to stir occasionally during simmering to prevent macaroni from sticking to the pot.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- This dish is easily customizable with your favorite beans or bell pepper colors.
