Fettuccine With Mexi Bean Sauce Recipes

BAKED MEXICAN PASTA

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot of boiling, salted water, cook the penne until al dente, according to the package directions. Drain.
• In a large skillet, over medium heat, cook the beef, stirring, until it is no longer pink, and drain the grease.
• Add the salsa, corn, and black beans (with the sauce) to the beef, and stir to combine.
• Cook, stirring, for another 2-3 minutes to blend the flavours.
• Stir in the cooked penne.
• Place half of the pasta mixture into a 9x13 inch baking dish.
• Sprinkle half of the cheese over top.
• Add the rest of the pasta mixture in an even layer, and cover it with the rest of the cheese.
• Bake for 25-30 minutes, or until the cheese is melted and the sauce is hot and bubbling.

MEXICAN SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain., In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.

MEXICAN PASTA AND BLACK BEANS (VEGETARIAN)

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
• In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
• Add in garlic and saute for 2 minutes.
• Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
• Add in cream cheese, stir until heat through and combined.
• Add in black beans and cooked pasta, stir until combined and heated through.
• Season with salt and black pepper to taste.
• Top with grated cheddar cheese if desired.

MEXICAN PASTA WITH BLACK BEANS

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes.
• While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeño and simmer gently, stirring occasionally, until thickened, about
• 6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce.
• In a colander drain pasta well and in a large bowl toss with sauce.
• Serve pasta sprinkled with cheese and scallions.