Tex Mex Chicken Spaghetti Recipes

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX-MEX SPAGHETTI

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.

TEX MEX CHICKEN SPAGHETTI

Steps:

• Preheat oven to 425 degrees.
• Cook pasta per package instructions.
• In a large skillet, combine cooked chicken, processed cheese, soup, salsa, taco seasoning, and sour cream. Heat on medium until cheese is melted and all ingredients are well incorporated.
• Stir in cooked pasta. If too thick, add small amounts of pasta water until creamy. I usually add about 1 can of pasta water.
• Transfer to a greased casserole dish.
• Top with crushed chips.
• Bake in preheated oven for 25-35 minutes until bubbly and chips have browned.
• Serve hot and enjoy.