MEXICAN PASTA BAKE
This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
MEXICAN PASTA
A great vegetarian dish with a kick!
Provided by PIAZZA
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
- Toss sauce with cooked pasta and serve.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 59.5 g, Fat 9.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 588.9 mg, Sugar 10.4 g
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
MEXICAN SPAGHETTI
Steps:
- In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.
Nutrition Facts :
MEXICAN PASTA BAKE
Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 4-quart casserole.
- Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
- Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
- Cover and bake 35 to 40 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 435, Carbohydrate 59 g, Cholesterol 45 mg, Fiber 8 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg
MEXICAN BEEF & PASTA
Your family will love the hearty flavors of this skillet supper. You'll love that it's fast home cooking done light and chock-full of healthier ingredients. A must-try recipe! Top with crushed blue corn chips for extra crunch. -Christine Richardson, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.
Nutrition Facts : Calories 305 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 737mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
MEXICAN PASTA BAKE
Sprinkle this hearty tomato and cheese topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Provided by - Carla -
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF.
- Grease 4-quart casserole dish.
- Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
- Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
- Stir in the ground beef, corn, salsa and beans.
- Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
- Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
- Cover and bake 35 to 40 minutes or until hot and cheese is melted.
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