Fiesta Skillet Spaghetti Food

SASSY FIESTA SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package; cover to keep warm.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef to same skillet. Cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
• Add onion and bell pepper to beef; mix well. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.

FIESTA CHICKEN PASTA

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
• Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

FIESTA BEEF & NOODLE SKILLET

Steps:

• Cook egg noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in condensed soup, salsa, water and taco seasoning., Drain noodles; stir into skillet and heat through. Sprinkle with cheese. Remove from heat. Let stand, covered, 1-2 minutes or until cheese is melted. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

CHEESY FIESTA BEEF CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder., In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers., Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.

EASY SKILLET SPAGHETTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Mix water, tomato juice, tomato paste, minced onion, chili powder, sugar, oregano, garlic salt, and salt into ground beef; cover skillet and bring to a boil. Reduce heat to medium-low and simmer beef mixture, stirring occasionally, until flavors have blended, about 30 minutes.
• Place spaghetti into beef mixture and stir to separate strands; cover skillet and simmer, stirring frequently, until spaghetti is tender, about 30 minutes.

FIESTA SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
• Return onion and bell pepper to skillet. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
• Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
• Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

FIESTA SKILLET SPAGHETTI

Steps:

• Heat oil in a 12" skillet over medium heat.
• Add chicken, onions, and bell peppers.
• Cook until chicken is no longer pink and vegetables are tender.
• Stir in water, tomato sauce and taco seasoning mix.
• Bring to a boil.
• Add the uncooked spaghetti.
• Reduced heat covered and simmer until spaghetti is tender, about 25 minutes.
• Sprinkle with cheese.

FIESTA SPAGHETTI

Steps:

• 1. Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
• 2. Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally.
• 3. Drain spaghetti; add to skillet and toss with tomato mixture.

FIESTA MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Drain macaroni; set aside., In a microwave-safe bowl, combine salsa and cheese. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted. Stir into the skillet; add the macaroni and beans. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until heated through.

FIESTA BEEF & CHEESE SKILLET COBBLER

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Stir in beans, tomatoes, enchilada sauce and cumin; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes to allow flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro., In a bowl, combine baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir just until a soft dough is formed. Spoon over beef mixture., Bake, uncovered, until golden brown, 13-15 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 2-3 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.

FIESTA CONCH

Steps:

• Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
• Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
• Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.

FIESTA BEEF SKILLET

Steps:

• Chop the green pepper. Cut the Velveeta into cubes.
• Brown ground beef in a large skillet; drain well.
• Add tomatoes (undrained) and water and bring to a boil. Stir in pasta and green pepper.
• Reduce heat to medium-low and simmer 15 minutes, until pasta is tender, stirring occasionally.
• Add the Velveeta cubes to the skillet. Cook until melted, stirring frequently.