FIESTA MAC AND CHEESE
Provided by Ree Drummond : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside.
- Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside.
- To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles.
- Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder.
- To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve.
- To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze.
- If cooking from frozen, preheat the oven to 375 degrees F.
- Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve.
MEXICAN FIESTA PASTA SALAD
Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!
Provided by JOSLYN H.
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 2h30m
Yield 16
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
- Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g
FIESTA PASTA SALAD
Give any party a touch of flavor and flair with this delightful Fiesta Pasta Salad. Avocado, corn and grape tomatoes add a pop of color to this Fiesta Pasta Salad, while sour cream contributes to its creamy texture.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt. Drain pasta; rinse with cold water. Place in large bowl.
- Mix sour cream and taco seasoning mix until blended. Add to pasta; stir until pasta is evenly coated with sour cream mixture.
- Add tomatoes, corn, onions, avocados and 1 cup cheese; mix lightly.
- Top with remaining cheese.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 500 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 5 g, Protein 11 g
CLASSIC MACARONI SALAD
This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.
Provided by Graden
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 4h30m
Yield 10
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g
FIESTA MACARONI SALAD RECIPE
Make and share this Fiesta Macaroni Salad Recipe recipe from Food.com.
Provided by LilBinkey -
Categories Mexican
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients in a large bowl and mix well.
- Cover and refrigerate for 4-8 hours to allow flavors to blend.
- Remove bay leaf prior to serving.
Nutrition Facts : Calories 174.2, Fat 1, SaturatedFat 0.2, Sodium 24.2, Carbohydrate 35.2, Fiber 2.4, Sugar 2.8, Protein 6.2
FIESTA MACARONI SALAD
It's always a party when you bring out the macaroni salad. But when the salad's also got ham, chipotle peppers and lime juice? That's a fiesta.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 20 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Prepare Dinners as directed on package, using the Light Prep directions.
- Spoon into large bowl; cool slightly.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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- Cook the pasta in salted water according to the package directions, Drain in a colander and rinse under cold water until cooled. Shake the colander to toss the pasta, and drain for about 5 minutes, tossing occasionally.
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