Recipe courtesy of Michele Urvater

Pantry Pasta Tex Mex Style

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  • Total: 20 min
  • Cook: 20 min
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8 ounces Fusilli

10 to 11 ounce jar salsa, hot, medium, or mild (to taste)

10 ounce package thawed frozen corn

4 ounce black forest or other smoked ham, cut into thin strips

Optional toppings: grated sharp cheddar cheese, sour cream, jalapeno peppers, cilantro


  1. Bring water to a boil and cook pasta until almost completely cooked; add corn and boil for another minute or so to heat through.
  2. Meanwhile, in a bowl combine ham and salsa. When pasta and corn are done, drain and pat dry and toss with ham and salsa. Toss to combine and serve with grated cheese or other toppings.