Cheesy Mexican Pasta Food

SUPER CHEESY MEXICAN PASTA

Steps:

• Start off by boiling the pasta. Cook according to instructions on the label (each pasta is made differently and hence follow the instructions). Once cooked, drain and set aside.
• In a medium saucepan, add the oil and butter and heat on medium setting.
• Add in the garlic and saute for 30 seconds. Then add the beef strips and cook for 3 to 4 minutes.
• Add in the tomato paste followed by the spices and jalapeno. Cook for 30 seconds.
• Now add the cooked spaghetti to this pan and stir well.
• After this, add the bell peppers, lime juice and stir well. Cook for 3 more minutes.
• Add the mozzarella cheese on top on the pasta, cover the pan with a lid and leave it on medium to low heat for 10 minutes.
• Serve hot.

CHEESY MEXICAN PASTA

Steps:

• Add measured amount of VELVEETA® Salsa Dip to pasta; toss to coat.

ONE-POT CHEESY TACO PASTA RECIPE BY TASTY

Steps:

• In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
• Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
• Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
• Remove from heat. Sprinkle cheese on top and cover.
• Serve once cheese is melted!
• Enjoy!

MEXICAN PASTA BAKE

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.

FAJITA-STYLE PASTA

Steps:

• Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
• Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
• Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.