Pasta Mexicali Recipes

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.

MEXICALI CHEESE PASTA

Steps:

• 1. Preheat oven to 375 F.
• 2. Cook macaroni according to package directions; drain, cover and set aside.
• 3. In a large saucepan combine cheese sauce, salsa, and 1/2 cup Parmesan cheese; heat through, stirring until evenly mixed.
• 4. Add the cooked macaroni to the cheese mixture and stir; place in a 9 X 13-inch casserole dish and sprinkle with the remaining 1/2 cup of Parmesan cheese.
• 5. Bake in preheated oven for 15 minutes or until hot and bubbly.

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 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.

POT ROAST MEXICALI

Steps:

• Place roast in a large pan.
• Add wine and sprinkle soup mix on top.
• Cover and cook at 425 for 3-4 hours or ntil meat is very tender.
• Shred meat into a large casserole.
• Add beans, chili, tamales, sauces, and salt and pepper.
• Stir to mix well.
• Heat thoroughly and refrigerate overnight.
• Skim off fat and bake at 350 for 1 hour.
• May add shredded cheddar cheese last 15 minutes or baking time.

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.