Tex Mex Spaghetti Food

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 SQUASH

Steps:

• Carefully cut spaghetti squash in half. Scrape out the seeds and stringy insides. Lightly drizzle with olive oil and then sprinkle with salt. Place cut side down on a pan lined with parchment paper. Bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle it. Turn squash over and use a fork to scrape across the squash short ways to make the spaghetti.
• Heat a skillet over medium heat. Drizzle with olive oil or coconut oil.
• Add onions and jalapeno and saute a few minutes. Add garlic, bell pepper, salt, cumin, paprika, and chili powder. Saute around 5 more minutes.
• Add corn and black beans (and chicken if using) and saute until heated through.
• Add spaghetti squash strands to skillet and carefully stir and toss everything together. Adjust salt and seasonings if needed.
• Transfer mixture into both halves of the squash or into an 8x11 glass baking dish.
• Sprinkle with cheese.
• Bake at 350 degrees for 30 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 PIE BY TWISSIS & BON IN MICHIGAN

Steps:

• Preheat oven to 350°F Grease 9-in deep-dish pie pan or 9-in square pan. Cook spaghetti to desired doneness as directed on pkg. Drain & rinse w/hot water.
• In a lrg bowl, combine cooked spaghetti, Parmesan cheese, butter & 2 eggs. Toss lightly. Press evenly over bottom & up the sides of the greased pan to form the crust.
• Sauté ground beef & onions together till the meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & scatter evenly over the crust.
• Add drained mexicorn & drained black olives, scattering evenly over the crust.
• In a medium-sized bowl, beat the eggs. Then add the 4 remaining ingredients (1 at a time) & mix well after each addition. Pour this mixture evenly over the ingredients already in the pie crust.
• Bake at 350F for 35-45 minutes or till crust is golden brown & a knife inserted near the center comes out clean. Let pie cool for 15 minutes.
• Cut pie in 6 equal wedges & garnish ea w/a tomato slice placed near the crust & a dollop of guacamole or sour cream atop the tomato slice (optional).

TEX-MEX TURKEY SPAGHETTI

Steps:

• In large skillet, heat oil over medium heat. Pinch ¾-inch pieces of bratwurst into pan; discard casings. Cook 5 to 8 minutes or until browned. Always cook to well-done, 165°F as measured by a meat thermometer.
• Add onion, garlic and Mexican seasoning; cook over medium-high heat 8 minutes, stirring occasionally. Add tomatoes, picante sauce and oregano; bring to a boil.
• Reduce heat; simmer, uncovered, 15 to 20 minutes or until thickened. Transfer spaghetti to serving plates.
• Top with sauce; sprinkle with cheese.

TEX-MEX MEATBALLS WITH SPAGHETTI

Steps:

• To make the meatballs, heat 1 tablespoon of the oil in a small skillet and add the onions and garlic. Cook, stirring, until wilted. Let cool.
• Combine all ingredients except remaining tablespoon of oil, and blend well.
• Shape the mixture into 20 or more 1 1/2-inch meatballs.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet and add the meatballs. Cook over medium heat, turning so they brown evenly, about 10 minutes. Keep them warm.
• To make the sauce, heat the oil in a saucepan. Add the remaining ingredients, blend well and bring to a boil. Simmer for 10 minutes. Add the meatballs and simmer for 10 minutes.
• Meanwhile, cook the spaghetti.
• Put the water, salt and 1 tablespoon of the olive oil into a large kettle.
• Bring to a boil, add the spaghetti and cook to the desired degree of doneness. Drain and return the spaghetti to the kettle. Add the remaining olive oil and butter and toss. Serve immediately with the meatballs and sauce.

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!

SPAGHETTI SQUASH BOATS TEX MEX

Steps:

• Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with unbleached parchment paper, and sprinkle with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
• In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chilis/jalapeños, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.
• Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash "boat" with a fork releasing some of the strands, leaving the squash in a shell. Fill each "boat" with heaping 3/4 - 1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.

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 SQUASH

Steps:

• With your knife, add a few slits into the squash where you intend to slice down the middle.
• Place squash on a dish and microwave whole squash for about 5-6 minutes (once it's a little softened it will be easier to slice).
• When ready, remove from microwave and slice down the middle.
• Remove seeds and sprinkle with olive oil, salt and pepper.
• Roast at 400 for about 35 minutes.
• Dice onion and chop bell pepper into bite sized pieces.
• Heat about 1 tsp olive oil in a saute pan and add veggies. Season with salt.
• Saute until softened, about 3 minutes, then add beans and cilantro. Mix together and season again with salt, if needed.
• When squash is ready, add bean mixture to the center of squash and top with cheese. You can place squash back in warm oven to melt cheese or microwave for about 45 seconds.
• To eat, mix bean and cheese mixture with squash noodles.

TEX MEX WHITE CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions; drain.
• Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onions and garlic and saute until softened, 3-5 minutes.
• Stir in flour and cook 2 minutes more. Slowly whisk in chicken broth and milk. Stir in sour cream. Bring to a simmer, stirring often, until sauce is thickened.
• Add white cheddar cheese and stir until melted and smooth. Stir in diced tomatoes and green chilies, cumin, chili powder, cayenne, and salt and pepper, to taste.
• Add cooked spaghetti and chicken and to coat everything evenly in sauce. Taste and adjust seasonings. Stir in cilantro just before serving.
• Garnish with additional chopped cilantro and diced tomatoes, if desired.

TEX MEX CHEESY CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees and lightly spray a 9x13 casserole dish.
• Put a large pot of salted water on, and boil the spaghetti noodles according to package instructions. Drain noodles.
• Spray a skillet with cooking spray and cook onions, garlic, and green pepper until soft.In a large bowl add cottage cheese, ½ cup of the shredded cheese, cream of chicken/celery soup, cumin, cayenne pepper, seasoned salt, sautéed veggies, and chicken. Mix together well.
• In the casserole dish add the noodles and chicken mixture. Stir until all mixed together and spread evenly into the casserole dish.
• Top with the remaining cheese, cover with tin foil, and bake for 30 minutes. Cut into six servings. Enjoy!

WHITE CHICKEN SPAGHETTI

Steps:

• Bring large pot of water to boil.
• Melt butter and saute onions until softened, about 5 minutes. Stir in flour and cook 2 minutes.
• Slowly whisk in chicken broth and milk to prevent lumps. Increase heat to thicken sauce.
• Sprinkle in grated cheese and stir continuously to melt into sauce evenly. Stir in cumin, salt, pepper, jalapenos, jalapeno juice, chicken, cooked spaghetti and cilantro.
• Toss to coat everything evenly in sauce. Taste and adjust seasonings. Serve warm with more cilantro.

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 POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
• Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
• Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
• Combine the flour, salt, butter and shortening in a large bowl.
• Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
• Beat the egg with a fork and add it to the mixture along with the vinegar.
• Add the cold water.
• Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

TEX MEX SPAGHETTI

Steps:

• 1. Preheat oven to 350 F.
• 2. Cook spaghetti noodles according to directions.
• 3. Cook hamburger, onion, and garlic over medium heat until brown. Drain fat.
• 4. Add taco seasoning and water and cook for 5 minutes.
• 5. Add the tomatoes and sharp cheddar cheese. Reduce heat to low and cook until cheese melts stirring constantly.
• 6. Stir in cooked spaghetti noodles, and pour into 9 x 13 baking dish. Cover with 1/2 cheese.
• 7. Bake for 30 minutes or until heated through.

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 MEATBALLS

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and jalapeño. Sauté until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, oregano, and salt. Cook for another 2-3 minutes or until fragrant. Transfer the mixture to a plate and place it in the fridge to cool.
• Once cooled, combine the sautéed vegetables with ground beef, crushed corn chips, and cilantro. Use your hands or a cookie scoop to roll the mixture into 3-4 tablespoon balls. You should get about 12 medium sized meatballs.
• Wipe out the skillet and return it to medium heat. Add another 1 tablespoon of olive oil and tilt the skillet to coat. Add the meatballs and cook until browned, about 2-3 minutes per side. Transfer to a plate and set aside.
• To the skillet, add the fire-roasted tomatoes, chipotle peppers in adobo, adobo sauce, sugar, and a generous pinch of salt. Bring to a boil and add the meatballs. Reduce the heat to low and simmer gently for 5-10 minutes, until the meatballs are cooked through, but still a little pink on the inside. Serve warm with a squeeze of lime juice and chopped cilantro.

TEX MEX-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425°F. Line a small sheet pan with foil.
• Cut the squash in half lengthwise; scoop out and discard the seeds and membranes. Coat the cut sides of the squash with cooking spray, and sprinkle with salt and pepper. Place the squash halves cut side down on the prepared pan. Roast at 425°F for 25 minutes.
• Meanwhile, in a medium bowl, toss together the beans, red pepper, chicken, ¼ cup salsa, and 2 tbsp cheese. Remove the squash from the oven (leave the oven on). Turn the squash halves over, cut side up. Divide the chicken mixture evenly between the squash halves. Sprinkle the remaining 4 tbsp cheese on top.
• Return the squash to the oven. Roast until the squash is tender and the cheese is bubbly and browned, about 20 minutes. Top the squash halves with avocado and the remaining 2 tbsp salsa.
• Serving size: 1 stuffed squash half

TEX MEX SPAGHETTI PIE

Steps:

• Bring a large pot of water to the boil for the pasta. Add salt and the spaghetti and boil for about 9 minutes or until al dente. Drain well. Beat the milk with the egg and toss with the hot pasta until well blended. Arrange the pasta in a buttered 9-by-13-inch pan to make an even bed, or "crust."Cook the ground chuck in a large skillet over moderate heat until it loses most of its color. Add the onion and green pepper and cook for about 5 minutes over medium-low heat until the vegetables are just softened. Stir in the chilies, chili powder, cumin, oregano, salt and cayenne, then stir in the tomato sauce. Cook gently, uncovered, over low heat for about 5 minutes. Spoon the meat evenly over the pasta in the pan. Sprinkle the meat with the cheese. Heat the oven to 350 degrees. Bake for 20 to 25 minutes until the casserole is heated through and the cheese is melted. Let the casserole stand for 5 minutes, then cut it into squares and