Mexicali Cheese Pasta Recipes

SUPER CHEESY MEXICAN PASTA

Steps:

• Start off by boiling the pasta. Cook according to instructions on the label (each pasta is made differently and hence follow the instructions). Once cooked, drain and set aside.
• In a medium saucepan, add the oil and butter and heat on medium setting.
• Add in the garlic and saute for 30 seconds. Then add the beef strips and cook for 3 to 4 minutes.
• Add in the tomato paste followed by the spices and jalapeno. Cook for 30 seconds.
• Now add the cooked spaghetti to this pan and stir well.
• After this, add the bell peppers, lime juice and stir well. Cook for 3 more minutes.
• Add the mozzarella cheese on top on the pasta, cover the pan with a lid and leave it on medium to low heat for 10 minutes.
• Serve hot.

MEXICALI PASTA

Steps:

• Cook pasta according to package directions; drain.
• Heat a large skillet over medium-high heat.
• Add oil and heat until hot.
• Sauté chicken until golden brown, about 6 minutes.
• Stir in tomatoes and corn and simmer for 5 minutes.
• Season with salt and pepper.
• Toss with hot pasta and garnish with Monterey Jack cheese.
• Serve immediately.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

PASTA MEXICALI

Steps:

• Prepare pasta according to package directions and drain.
• In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley.
• In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper.
• Slowly whisk oil into vinegar mixture.
• Add vinegar mixture to pasta and stir well.
• Serve well-chilled.

MEXICALI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.