Mexican Pasta Food

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MEXICAN PASTA BAKE



Mexican Pasta Bake image

This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 envelope taco seasoning
1 can (15 ounces) tomato sauce
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces uncooked spiral pasta, cooked and drained
1 cup shredded cheddar cheese, divided
1/2 cup sour cream

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.

Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

MEXICAN PASTA



Mexican Pasta image

A great vegetarian dish with a kick!

Provided by PIAZZA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 4

Number Of Ingredients 11

½ pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
½ cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
¼ cup salsa
¼ cup sliced black olives
1 ½ tablespoons taco seasoning mix
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
  • Toss sauce with cooked pasta and serve.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 59.5 g, Fat 9.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 588.9 mg, Sugar 10.4 g

MEXICAN PASTA



Mexican Pasta image

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

Provided by BamaBelle30

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb shell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
  • Toss sauce with cooked pasta and serve.

Nutrition Facts : Calories 497.8, Fat 9.6, SaturatedFat 1.4, Sodium 402.9, Carbohydrate 86.4, Fiber 14.8, Sugar 9, Protein 19.4

TOMATO PENNE WITH AVOCADO



Tomato penne with avocado image

Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It's rich in iron, fibre and vitamin C as well as being low-fat and low-calorie

Provided by Sara Buenfeld

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 14

100g wholemeal penne
1 tsp rapeseed oil
1 large onion, sliced, plus 1 tbsp finely chopped
1 orange pepper, deseeded and cut into chunks
2 garlic cloves, grated
2 tsp mild chilli powder
1 tsp ground coriander
½ tsp cumin seeds
400g can chopped tomatoes
196g can sweetcorn in water
1 tsp vegetable bouillon powder
1 avocado, stoned and chopped
1/2 lime, zest and juice
handful coriander, chopped, plus extra to serve

Steps:

  • Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
  • Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
  • Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.

Nutrition Facts : Calories 495 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 26 grams sugar, Fiber 18 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium

MEXICAN BEEF & PASTA



Mexican Beef & Pasta image

Your family will love the hearty flavors of this skillet supper. You'll love that it's fast home cooking done light and chock-full of healthier ingredients. A must-try recipe! Top with crushed blue corn chips for extra crunch. -Christine Richardson, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

3 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
1 small onion, chopped
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chunky salsa
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons taco seasoning
1/2 cup reduced-fat sour cream
Crushed tortilla chips, optional

Steps:

  • Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

Nutrition Facts : Calories 305 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 737mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

MEXICAN PASTA BAKE



Mexican Pasta Bake image

Sprinkle this hearty tomato and cheese topped casserole with chopped fresh cilantro for bright color and fresh flavor.

Provided by - Carla -

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

500 g lean ground beef
8 ounces uncooked rigatoni pasta
1 cup frozen whole kernel corn
1 (24 ounce) jar thick & chunky salsa
1 (15 ounce) can black beans, rinsed and drained
6 ounces shredded cheddar cheese
2 medium roma tomatoes, thinly sliced

Steps:

  • Preheat oven to 350ºF.
  • Grease 4-quart casserole dish.
  • Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
  • Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
  • Stir in the ground beef, corn, salsa and beans.
  • Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
  • Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
  • Cover and bake 35 to 40 minutes or until hot and cheese is melted.

FIDEO (MEXICAN SPAGHETTI)



Fideo (Mexican Spaghetti) image

A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)

Provided by JENNY P.

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
½ tablespoon ground cumin
2 ½ teaspoons chili powder
salt and pepper to taste
1 ½ cups water
1 cup shredded Cheddar cheese

Steps:

  • Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
  • Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
  • Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 47.9 g, Cholesterol 69.8 mg, Fat 14.4 g, Fiber 3.3 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 212.9 mg, Sugar 4.1 g

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