Baked Tex Mex Spaghetti Food

TEX-MEX BAKED SPAGHETTI SQUASH RECIPE - (4.5/5)

Steps:

• Preheat your oven to 425°F and line your baking sheet with parchment. Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork. Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa. When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it! Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese. Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

TEX-MEX PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through. , Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.

TEX MEX SPAGHETTI

Steps:

• Crumble sausage into a large skillet, discard casings.
• Add onion, garlic, chili powder, cumin and cook over medium-high heat 8 minutes, stirring occasionally.
• Add tomoatoes, picante sauce, and oregano; bring to a boil.
• Reduce heat and simmer 15 to 20 minutes or until thickened.
• Add cooked spaghetti and stir well.
• Serve with shredded cheese at table.

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.

BAKED TEX-MEX SPAGHETTI

Steps:

• Preheat oven to 350 degrees. Spray a 9x13-inch casserole dish with cooking spray. Cook pasta according to package directions for al dente; drain and set aside. Meanwhile, brown ground turkey or beef in a large skillet over medium heat. When meat is almost cooked through, add the onion and saute until tender and meat is cooked through.
• Remove meat from the skillet and set aside. To the same skillet, melt butter over medium heat. Gradually whisk in the flour until a paste forms and cook for 2 minutes, whisking frequently. Slowly whisk in the milk until thickened. Add the tomato sauce and diced tomatoes.
• Cook, stirring occasionally, until mixture is thick and creamy. Stir in the meat mixture, grated Cheddar cheese, 1 cup of the Pepper Jack cheese, chopped cilantro, cumin, chili powder and salt. In a large bowl, combine the cooked pasta and sauce mixture and stir until all pasta is evenly coated with sauce.
• Pour into prepared casserole dish, cover with foil and bake for 30 minutes. Remove from oven and top with remaining Pepper Jack cheese and return to oven, uncovered, for another 5 minutes or until cheese is melted and bubbly. Let stand a few minutes before serving, then slice and garnish with desired toppings (olives, chopped cilantro, diced tomatoes, sliced green onions).

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

TEX-MEX SPAGHETTI (CROCK POT SERVED)

Steps:

• Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
• Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You're done at the stove!).
• Add Pace Picante Sauce & drained Mexican corn.
• Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
• Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
• The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
• When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
• NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!