Tex Mex Spaghetti Chili Mac Food

TEX MEX SPAGHETTI CHILI MAC

Steps:

• Rinse and chop the veggies toss into a large non stick skillet with 2 tbsp. Olive oil.
• Saute.
• Add 1 1/4 lb lean lean or extra lean ground beef to pan and cook until browned stirring occasionally while cooking.
• Add spices and stir, then add drained beans and Ragú® Old World Style® Traditional Sauce and mix together.
• Cook until flavors marry at least 15 20 minutes.
• In the mean time cook up your noodles according to package direction.
• Optional: Shred some cheddar cheese and pour into a bowl for use as a topping. Pour corn chips in a bowl for use as a topping.
• When ready plate spaghetti noodles add chili on top and serve with condiments! Enjoy!

TEX-MEX CHILI MAC

Steps:

• Brown the ground meat and set aside.
• Drain off most of the grease from the meat and saute the onion, garlic, celery, and pepper until soft.
• Add the tomatoes, Rotel, cumin, chili powder, oregano, and salt and pepper.
• Stir well and cook 2 minutes.
• Add the beer and lower the heat to a low simmer.
• Return the meat to the pot and slow simmer for about 15-20 minutes until the flavors all work together.
• Preheat your oven to 350 degrees.
• Cook the pasta according to package directions until al dente, drain and set aside.
• Take the meat mixture off the heat and taste, re-season with salt and pepper, then stir in the cream cheese.
• Toss the pasta with the sauce.
• Spray the casserole dish with oil and layer 1/2 the pasta mixture on the bottom.
• Top with 1/2 the cheese and then spread on the remaining pasta mixture and top with remaining cheese.
• Bake for about 45 minutes, or until hot, browning and bubbly.

SUNNY'S TEX-MEX CHILI MAC SKILLET

Steps:

• Preheat the oven or a grill to 375 degrees F.
• Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
• Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.

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.

MEXI GROUND BEEF CHILI MACARONI CASSEROLE

Steps:

• In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat.
• Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute.
• Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally.
• Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese.
• Add in the cooked macaroni pasta; mix to combine.
• Set oven to 350 degrees F.
• Grease a 13 x 9-inch casserole dish (or larger).
• Transfer the mixture to the casserole dish.
• Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese.
• Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted.
• Delicious!

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 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 MACARONI AND CHEESE

Steps:

• Preheat broiler and position the rack so that a 1 1/2 quart baking dish will be 4" from the heat source.
• Cook pasta in salted water according to pkg. directions; drain.
• In same pot, heat sauce with cumin, chili and garlic powders, and pepper over low heat.
• Stir in tomatoes and 1 cup cheese; stir until cheese has melted.
• Add drained pasta.
• Transfer to ungreased 1 1/2 quart baking or casserole dish, and sprinkle with remaining cheese.
• Broil until cheese is melted and lightly browned, about 2 minutes.