Pecos Pasta Recipes

PECOS PASTA

Pecos Pasta image

Make and share this Pecos Pasta recipe from Food.com.

Provided by Kim D.

Categories Southwestern U.S.

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups macaroni, uncooked
1 tablespoon butter
1 small green pepper, chopped
1 small onion, chopped
2 (15 ounce) cans chili (no beans)
1 (12 ounce) can whole kernel corn, drained
1/2 teaspoon seasoning salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

Cook macaroni and drain.
In a large skillet melt butter.
Add green pepper and onion.
Cook until tender, but do not brown.
Add chili, corn, seasoned salt and pepper.
Simmer on low heat for 5 minutes.
Stir in cooked macaroni; top with cheese.
Cover and heat on low for 5 minutes.

Nutrition Facts : Calories 438, Fat 17.1, SaturatedFat 8.8, Cholesterol 49.1, Sodium 1069.5, Carbohydrate 56.1, Fiber 9, Sugar 4.8, Protein 19.2

PECOS PASTA

Pecos Pasta image

When my little ones were tired of the same old mac and cheese, or spaghetti, I used this recipe to make "cowboy food". This is chili mac with seasoning, veggies, and lots of cheddar cheese to make it creamy. Easy to make, and kid company always loved it. I never had leftovers. They are now making it for their kids....or if...

Provided by Catie B

Categories Beef

Time 25m

Number Of Ingredients 9

Ingredients

1 pkg 7-8 ounce elbow macaroni ( 2 cups uncooked)
1 Tbsp butter or margarine (if health conscious, can use olive oil)
1 small green pepper, cleaned and chopped
1 small onion, chopped
2 can(s) (15 0z.) cans chili with beans, or 2-3 cups of your own recipe for chili, or vegetarian beans in chili sauce (like 'chili starter' beans in a can)
1 can(s) (12-15 oz) corn, whole kernel, drained ( or 1 1/2 cups your own frozen or canned corn)
1 tsp seasoned salt
1/8 tsp pepper
1 c shredded cheddar cheese ( i use more)

Steps:

1. Cook elbow macaroni according to instructions. Drain well.
2. In large skillet, melt butter. Add onion, and green pepper. Cook until tender, do not brown. Add desired cans of chili, (or if vegetarian, chili beans, with chili sauce), or your own chili, 2-3 cups. Add corn, seasoned salt, and pepper. Simmer on low for 5 minutes. Stir in macaroni. Top with shredded cheddar cheese.
3. Cover and heat on low 5 minutes. Note: If you have an 8 oz box of macaroni, you will want to use the larger amount of chili. I always add more cheese to make it creamier. I like to stir in the one cup, and add another on the top. Makes it very creamy, and tasty.
4. NOTE: As mentioned above, I have adapted this dish for a vegetarian easily by usig chili beans without meat. You can use the vegetarian chili as well. GLUTEN-FREE: Use an 8 oz. box of your favorite gluten free elbow macaroni. Continue as directed. Make sure your other seasoning ingredients are also GF. Reheats easily, if you have any leftovers.

PECOS PASTA

Pecos Pasta image

Another family recipe. This was my favorite meal as a kid and I would beg for it as my birthday dinners. Even better as leftovers!

Provided by catercow

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups elbow macaroni
1 tablespoon butter
1 green pepper, chopped
1 onion, chopped
2 (15 ounce) cans Hormel chili without beans
1 (12 ounce) can corn, drained
1 teaspoon salt
1 teaspoon pepper
1 cup fat-free cheddar cheese, shredded

Steps:

Prepare macaroni, drain.
In large skillet, melt butter. Add green pepper, and onion and cook until tender.
Add chili, corn, and seasonings.
Simmer on low heat 5 minutes.
Stir in macaroni and top with cheese. Cover and heat on low 5 minutes.

Nutrition Facts : Calories 571.2, Fat 20.1, SaturatedFat 7, Cholesterol 52.3, Sodium 1440, Carbohydrate 74.3, Fiber 4.8, Sugar 7.2, Protein 26.4

PECOS PASTA

Pecos Pasta image

A fast dish to prepare when you are short on time, but still need to provide a hot, nutritious meal.

Provided by Dianne VanHuss

Categories Main Dish Recipes Pasta

Yield 4

Number Of Ingredients 8

Ingredients

4 ounces macaroni
1 tablespoon butter
1 green bell pepper, chopped
1 onion, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can chili with beans
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

In a large pot of boiling salted water cook macaroni past until al dente. Drain well.
Meanwhile, in a large skillet melt the butter or margarine and add chopped green bell pepper and chopped onion. Cook vegetables until tender. Add chili beans, corn, salt and pepper. Simmer on low heat for 5 minutes. Stir in cooked and drained macaroni. Cover and cook on low 5 minutes.
Serve warm.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 49.2 g, Cholesterol 25.5 mg, Fat 9.7 g, Fiber 7.8 g, Protein 11.9 g, SaturatedFat 4.5 g, Sodium 1336.3 mg, Sugar 5.7 g

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