mexican chicken lasagna in a skillet
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One-Pot Mexican Chicken Lasagna

One skillet is all that you need to make this Mexican chicken lasagna recipe tonight. This yummy one-pot meal makes homemade easy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: easy, mexican, one-pot, pasta
Servings: 6 servings
Calories: 665kcal
Author: Ty


  • 1 lb chicken thighs finely chopped
  • 3 c mafalda noodles uncooked
  • 1 c chicken stock
  • 8 oz Colby Jack cheese
  • 14 oz black beans rinsed and drained
  • 1/2 c green peppers diced
  • 1/2 c yellow onion diced
  • 2 tsp garlic minced
  • 1 pk McCormick®​ ONE Southwest seasoning
  • 4 tbsp tomato paste
  • 2 tbsp canola oil
  • 1 plum tomato diced
  • 4 scallions sliced
  • 1 c sour cream


  • Using a skillet add 3 cups of dry mafalda noodles and about 4 cups of water over medium heat until done. Drain and set aside.
  • To the skillet add the olive oil followed by the onions and peppers. Sauté for 2-4 minutes then add the garlic, minced chicken thighs, and half of the McCormick®​ ONE seasoning; cook thoroughly. Should take about 6-8 minutes; more if needed.
  • Next add the other half of the seasoning, tomato paste, and chicken stock; stir well. Add the black beans and let it simmer for 5 minutes. Pour in the pasta noodles and coat well.
  • Top it with Colby Jack cheese and cover for 2-3 minutes to melt. To serve, sprinkle with scallions, diced tomato, and sour cream as desired.


Calories: 665kcal | Carbohydrates: 47g | Protein: 34g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 464mg | Potassium: 797mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1048IU | Vitamin C: 17mg | Calcium: 346mg | Iron: 3mg