Easy Mexicali Skillet Pasta Recipes

TACO MACARONI SKILLET

Taco Macaroni Skillet image

A Mexican take on classic mac & cheese! This creamy beef and noodle dish is perked up with green chiles, taco seasoning, and tomatoes. Perfect for taco night or any day of the week.

Provided by Ortega

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

12 ounces extra-lean ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes in juice, undrained
1 (4 ounce) can Ortega® Mild Diced Green Chiles
1 (1.25 ounce) package Ortega® Taco Seasoning Mix
½ cup dried elbow macaroni
1 cup shredded Cheddar cheese, divided
⅔ cup evaporated milk

Steps:

Cook beef in a large skillet, stirring frequently, until brown; drain.
Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover; let stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 13 g, Cholesterol 47.3 mg, Fat 8.6 g, Fiber 0.7 g, Protein 15.9 g, SaturatedFat 4.9 g, Sodium 550.9 mg, Sugar 4.9 g

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

Ingredients

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

MEXICALI PASTA

Mexicali Pasta image

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

Provided by Audrey M

Categories Chicken

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces wagon wheel macaroni
2 tablespoons olive oil
1 lb fresh boneless skinless chicken breast, cut into 1/2 " diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 (11 ounce) can Mexican-style corn, drained
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded monterey jack cheese

Steps:

Cook pasta according to package directions; drain.
Heat a large skillet over medium-high heat.
Add oil and heat until hot.
Sauté chicken until golden brown, about 6 minutes.
Stir in tomatoes and corn and simmer for 5 minutes.
Season with salt and pepper.
Toss with hot pasta and garnish with Monterey Jack cheese.
Serve immediately.

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