MEXICAN PASTA BAKE CASSEROLE RECIPE
This easy Mexican pasta bake casserole makes the most of pantry ingredients by combining two classic flavors - Italian and Mexican. A delicious one dish dinner recipe.
Provided by Celebrations At Home
Categories Main Dish Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Crumble and cook the ground beef and chopped onion together in a large skillet over medium-low heat, until meat is no longer pink.
- Drain excess fat.
- In a large mixing bowl, combine beef mixture with the tomato sauce, picante sauce, and 1/2 cup of water.
- Add pasta, 1/2 of the fried onions, and 3/4 of the cheese; mix well.
- Pour into a large baking dish and cover with aluminum foil. Bake for 30 minutes.
- Remove foil and top with remaining cheese and fried onions and cook for another 3 - 5 minutes or until melting & browning occurs.
- Serve with a salad and enjoy!
MEXICAN SPAGHETTI (ESPAGUETI ROJO)
Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!
Provided by Mely Martínez
Categories Main Dish
Time 35m
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot with 4 quarts of boiling water and 1 teaspoon of salt. Cook according to the package instructions until it is AL DENTE, usually about 6 minutes. Remove the pot from the heat. The pasta should not be overcooked at this point, remember that it will keep cooking in the sauce.
- To make the tomato sauce, begin by bringing 4 quarts of water to a boil in a large pot. Add the tomatoes and cook for about 8 minutes. Remove the tomatoes from the water and discard the tomato skins.
- Place the tomatoes in a blender along with the garlic and onion. Process until you have a smooth sauce.
- Heat the Mazola® Corn Oil in a large frying pan. Using a strainer, pour the tomato sauce into the pan. Cook for about two minutes at medium-high heat. Stir in the Mexican Oregano and the Chicken Bouillon granulates. Check the seasoning to see if it needs more salt. Keep in mind that the chicken bouillon already has salt.
- Drain the pasta and add it to the skillet with the tomato sauce. Keep cooking for 2 more minutes at low heat. Let the pasta absorb some of the tomato juices before serving. To serve the pasta, top it with about 1 tablespoon (per plate) of the Mexican cream and garnish it with crumbled Queso Fresco and some parsley.
- Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!
Nutrition Facts : ServingSize 1 portion, Calories 375 kcal, Carbohydrate 56 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 25 mg, Sodium 1165 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 5 g
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
SURPRISE PASTA
While experimenting on the stove one day, I discovered this unique and timeless taste. What's different about it is that it is totally invisible to the unsuspecting palette. Try it, might be fun for your family. Grape tomatoes, rather than cherry tomatoes, are preferred if you can find them.
Provided by POKIJAY
Categories Main Dishes Pasta
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, brown the ground beef until almost cooked; about 10 minutes. Season lightly with salt and pepper.
- Using a food processor, chop the onion finely. Wash it out and then put in the bell pepper. It should turn to liquid. That's the surprise!
- Add tomato paste, garlic, onions, oregano, and bell pepper juice to the browned beef. Allow it to settle a little bit, folding it all together. Add the tomatoes and cover; simmer for another 15 minutes. With a fork or spatula crush the tomatoes and blend the juice into the sauce; continue simmering for about 10 more minutes. Serve over cooked pasta.
Nutrition Facts : Calories 673.4 calories, Carbohydrate 77.7 g, Cholesterol 85.1 mg, Fat 26.1 g, Fiber 6.6 g, Protein 34.5 g, SaturatedFat 10 g, Sodium 530.2 mg, Sugar 9.6 g
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 SURPRISE
Instant family favorite. Adapted this recipe from one of our favorite dishes at a local Mexican restaurant. Simple and delicious. Suits everyone as you can spice the dish up or tone it down. Enjoy!
Provided by Elvenlove
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 325.
- Chop chicken breasts into bite sized pieces, brown in olive oil til cooked thoroughly.
- Drain excess oil and return chicken to pan. Add cilantro, peppers, beans, tomatoes, and seasonings. Simmer for about 10mins, stirring all ingredients occasionally. Remove from heat.
- Spoon ¼ to ½ cup of chicken and bean mix onto the tortilla wrap. Do not overfill your wrap. Add ¼ cup of shredded cheddar cheese to top of mix. Fold tortilla wrap like an envelope, with the sides last. Place seam side down on lightly greased 13x22x33 casserole dish. Repeat with remaining wraps. Sprinkle ½ cup shredded cheddar cheese over wraps, heat in oven until cheese is lightly melted. Serve with rice,salsa and sour cream.
- Recipe can be spiced up according to cook's taste. Some like it hot, some like it mild. Recipe can also be scaled down based on amount of people you are serving.
- The fresh cilantro makes a huge difference. Do not substitute dried as it will significantly alter the taste.
Nutrition Facts : Calories 1995.8, Fat 73.3, SaturatedFat 38.4, Cholesterol 209.2, Sodium 2779, Carbohydrate 251.3, Fiber 16.4, Sugar 8.2, Protein 79.7
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