TEX-MEX PASTA
After a recent surgery, I wasn't able to stock up on groceries. One night, I looked in my pantry and created this. The results were fabulous! -Michele Orthner, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through. , Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.
Nutrition Facts : Calories 585 calories, Fat 28g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1241mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
TEX MEX SPAGHETTI
Tex Mex meets Italian. Easy and delicious dinner.
Provided by Lynn Clay
Categories Casseroles
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 F.
- 2. Cook spaghetti noodles according to directions.
- 3. Cook hamburger, onion, and garlic over medium heat until brown. Drain fat.
- 4. Add taco seasoning and water and cook for 5 minutes.
- 5. Add the tomatoes and sharp cheddar cheese. Reduce heat to low and cook until cheese melts stirring constantly.
- 6. Stir in cooked spaghetti noodles, and pour into 9 x 13 baking dish. Cover with 1/2 cheese.
- 7. Bake for 30 minutes or until heated through.
TEX MEX SPAGHETTI
We use ground turkey products quite often. This is a recipe that I found on the Jennie-O Turkey Store site with a few changes to make this a one-dish meal. A great dish for a family with hungry teen age boys.
Provided by LARavenscroft
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Crumble sausage into a large skillet, discard casings.
- Add onion, garlic, chili powder, cumin and cook over medium-high heat 8 minutes, stirring occasionally.
- Add tomoatoes, picante sauce, and oregano; bring to a boil.
- Reduce heat and simmer 15 to 20 minutes or until thickened.
- Add cooked spaghetti and stir well.
- Serve with shredded cheese at table.
Nutrition Facts : Calories 238.7, Fat 5.5, SaturatedFat 3.1, Cholesterol 12.1, Sodium 669.8, Carbohydrate 38, Fiber 2.6, Sugar 3.2, Protein 10.2
TEX-MEX MEATBALLS WITH SPAGHETTI
Provided by Pierre Franey
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- To make the meatballs, heat 1 tablespoon of the oil in a small skillet and add the onions and garlic. Cook, stirring, until wilted. Let cool.
- Combine all ingredients except remaining tablespoon of oil, and blend well.
- Shape the mixture into 20 or more 1 1/2-inch meatballs.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet and add the meatballs. Cook over medium heat, turning so they brown evenly, about 10 minutes. Keep them warm.
- To make the sauce, heat the oil in a saucepan. Add the remaining ingredients, blend well and bring to a boil. Simmer for 10 minutes. Add the meatballs and simmer for 10 minutes.
- Meanwhile, cook the spaghetti.
- Put the water, salt and 1 tablespoon of the olive oil into a large kettle.
- Bring to a boil, add the spaghetti and cook to the desired degree of doneness. Drain and return the spaghetti to the kettle. Add the remaining olive oil and butter and toss. Serve immediately with the meatballs and sauce.
TEX-MEX SPAGHETTI
I was hungry for tacos one night, but didn't have any shells. I did have some leftover noodles. It's not too bad. I've even tried it with chicken and that's delicious, as well.
Provided by Redneck Epicurean
Categories Spaghetti
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cook the pasta as directed on the package and drain.
- While spaghetti is cooking, over medium heat, combine tomato sauce, Ro-tel, onion, beef, and Velveeta cheese in a saucepot, stirring until the cheese melts.
- Stir in the cooked spaghetti. Pour into a sprayed 9x13 pan and sprinkle with the shredded cheddar. Bake uncovered for about 30 minutes or until the edges bubble.
Nutrition Facts : Calories 165.6, Fat 11.4, SaturatedFat 7.4, Cholesterol 39.8, Sodium 818.3, Carbohydrate 7.1, Fiber 0.8, Sugar 5.3, Protein 9.1
TEX-MEX SPAGHETTI (CROCK POT SERVED)
When I lived in Dallas, we often had potluck Tex-Mex dinners, altho not real potluck in the true sense as the menu was almost always the same. There was an appy (queso or 7-layer dip w/tortillas), guacamole was a must & dessert was a flan or sopaipilla. I always made the main course - Mexican Spaghetti w/a "med heat level", which was begun at the stove that afternoon & assembled in my crock pot to stay warm & serve easily that evening. The "heat level" is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your taste preferences or using mild picante sauce. This is easily halved for a family meal. Enjoy!
Provided by twissis
Categories Spaghetti
Time 50m
Yield 10 1 1/2 cup servings, 10 serving(s)
Number Of Ingredients 9
Steps:
- Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
- Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You're done at the stove!).
- Add Pace Picante Sauce & drained Mexican corn.
- Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
- Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
- The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
- When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
- NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!
Nutrition Facts : Calories 525.9, Fat 27.9, SaturatedFat 12.6, Cholesterol 94.6, Sodium 835.8, Carbohydrate 37.6, Fiber 3.4, Sugar 3.9, Protein 31.6
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BAKED TEX-MEX SPAGHETTI | THE RECIPE CRITIC
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5/5 (1)Total Time 45 minsCategory Dinner, Main CourseCalories 584 per serving
- Preheat oven to 350 degrees. Spray a 9x13-inch casserole dish with cooking spray. Cook pasta according to package directions for al dente; drain and set aside. Meanwhile, brown ground turkey or beef in a large skillet over medium heat. When meat is almost cooked through, add the onion and saute until tender and meat is cooked through.
- Remove meat from the skillet and set aside. To the same skillet, melt butter over medium heat. Gradually whisk in the flour until a paste forms and cook for 2 minutes, whisking frequently. Slowly whisk in the milk until thickened. Add the tomato sauce and diced tomatoes.
- Cook, stirring occasionally, until mixture is thick and creamy. Stir in the meat mixture, grated Cheddar cheese, 1 cup of the Pepper Jack cheese, chopped cilantro, cumin, chili powder and salt. In a large bowl, combine the cooked pasta and sauce mixture and stir until all pasta is evenly coated with sauce.
- Pour into prepared casserole dish, cover with foil and bake for 30 minutes. Remove from oven and top with remaining Pepper Jack cheese and return to oven, uncovered, for another 5 minutes or until cheese is melted and bubbly. Let stand a few minutes before serving, then slice and garnish with desired toppings (olives, chopped cilantro, diced tomatoes, sliced green onions).
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- Heat oil in a large skillet over medium heat. Add beef and onion; cook, stirring, until the beef is just cooked through, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and pepper. Cook for 1 minute. Add water, pico de gallo, pasta and corn. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the pasta is tender and most of the liquid has been absorbed, 13 to 15 minutes.
- Remove from heat and sprinkle cheese over the mixture; stir until melted. Top each serving with scallions, cilantro, tomatoes and/or sour cream, if desired.
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