Fiesta Spaghetti Recipes

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SASSY FIESTA SPAGHETTI



Sassy Fiesta Spaghetti image

From Betty's Soul Food Collection... This is spaghetti with attitude and a twist, blending traditional Italian flavor with a dash of Mexican pizzazz. It's a world of great taste.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 12

1 package (16 oz) spaghetti
2 tablespoons olive oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
1 lb lean (at least 80%) ground beef
1/4 cup sugar
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (8 oz) tomato sauce
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 jar (4.5 oz) sliced mushrooms, drained
Grated Parmesan cheese, if desired

Steps:

  • Cook and drain spaghetti as directed on package; cover to keep warm.
  • Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef to same skillet. Cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
  • Add onion and bell pepper to beef; mix well. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 510, Carbohydrate 78 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 16 g, TransFat 0 g

FIESTA SPAGHETTI



Fiesta Spaghetti image

Welcome a fiesta of flavor in ordinary spaghetti!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 12

1 package (16 oz) spaghetti
2 tablespoons olive oil
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
1 lb lean (at least 80%) ground beef
1/3 cup sugar
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (28 oz) crushed tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 jar (4.5 oz) sliced mushrooms, drained
Shredded cheddar cheese, if desired

Steps:

  • Cook and drain spaghetti as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Return onion and bell pepper to skillet. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 500, Carbohydrate 76 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 17 g, TransFat 0 g

MEXICAN FIESTA PASTA SALAD



Mexican Fiesta Pasta Salad image

Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!

Provided by JOSLYN H.

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 2h30m

Yield 16

Number Of Ingredients 14

1 (16 ounce) package dried rotini pasta
1 ½ cups medium chunky salsa
1 cup mayonnaise
½ cup sour cream
1 (16 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
½ cup chopped red bell pepper
2 green onions, sliced thin
1 (4.25 ounce) can sliced black olives, drained
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
½ teaspoon dried cilantro, or to taste
1 teaspoon salt
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
  • Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g

CREAMY FIESTA SPAGHETTI



Creamy Fiesta Spaghetti image

I love spaghetti casseroles and this one has more flavor with the chili powder in the sauce. The evaporated milk poured over the top melts into the cheese and makes it extra creamy.

Provided by Roxygirl in Colorado

Categories     Spaghetti

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups chopped onions
1/2 cup chopped celery
2 cloves garlic, crushed
1/4 cup vegetable oil (I'm sure you could use less, but it does help keep the hamburger from tasting dry)
1 lb lean ground beef
1 (4 ounce) can mushrooms
3 (6 ounce) cans tomato paste
1 cup water
2 1/2 tablespoons chili powder
1 teaspoon salt
1 (16 ounce) package thin spaghetti
2 cups shredded cheddar cheese, divided
3/4 cup evaporated milk

Steps:

  • Saute onion, celery, and garlic in oil in a large skillet until vegetables are tender.
  • Add ground beef and cook until browned.
  • Drain well.
  • Add mushrooms and the next 4 ingredients and stir well.
  • Reduce heat and simmer, uncovered 15 minutes.
  • Cook spaghetti according to package directions.
  • Drain well.
  • Place spaghetti in a greased 9 x 13 casserole dish.
  • Top with sauce and sprinkle 1 cup of cheese.
  • Pour milk over cheese.
  • Sprinkle with remaining 1 cup cheese.
  • Bake uncovered at 350 degrees for 20-30 minutes or until cheese melts and mixture is thoroughly heated.
  • (I bake covered).

Nutrition Facts : Calories 400.8, Fat 17.1, SaturatedFat 7, Cholesterol 48.9, Sodium 714.9, Carbohydrate 39.8, Fiber 3, Sugar 6.8, Protein 23.5

FIESTA CHICKEN PASTA



Fiesta Chicken Pasta image

Who says pasta has to be Italian? This Fiesta Chicken Pasta will have your family asking for seconds-en español!

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 25m

Yield Makes 4 servings, 2 cups each.

Number Of Ingredients 9

2 cups rotini pasta, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 red peppers, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. chili powder
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
  • Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g

FIESTA CHICKEN PASTA



Fiesta Chicken Pasta image

This was found in one of those Kraft Food and Family magazines that come in the mail a few times a year. I saw this recipe and knew it would make a great, easy and delicious weeknight meal. Very tasty!

Provided by Dine Dish

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups rotini pasta, uncooked
1 tablespoon oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Italian dressing
1 tablespoon chili powder
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Steps:

  • Cook the pasta as directed on package.
  • Meanwhile, heat oil in large skillet on medium-high heat.
  • Add chicken; cook and stir 6 minute.
  • Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
  • Stir in salsa and sour cream.
  • Drain pasta; toss with chicken mixture.
  • Sprinkle with cheese.

Nutrition Facts : Calories 544.9, Fat 21.1, SaturatedFat 8.5, Cholesterol 93.3, Sodium 637, Carbohydrate 49.7, Fiber 4.3, Sugar 6.5, Protein 39

FIESTA SPAGHETTI



Fiesta Spaghetti image

Number Of Ingredients 12

16 ounces uncooked spaghetti
2 tablespoons olive oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
1 pound lean ground beef
1/3 cup sugar
1 (1 1/4-ounce) packet taco seasoning mix
1 (28-ounce) can crushed tomato, undrained
1 (8-ounce) can tomato sauce
1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained
1 (4 1/2-ounce) can sliced mushrooms, drained
Grated Parmesan cheese, if desired

Steps:

  • Cook spaghetti to desired doneness as directed on package. Drain cover to keep warm.Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until hot. Add onion and bell pepper cook 3 to 4 minutes or until tender, stirring occasionally. Remove from skillet. Add ground beef to same skillet cook until thoroughly cooked, stirring frequently. Drain.Add onion and bell pepper to ground beef mix well. Add sugar, taco seasoning mix, tomatoes, tomato sauce, com and mushrooms mix well. Bring to a boil. Reduce heat to low simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.Nutrition Per Serving: Calories 490 Protein 22g Carbohydrate 72g Fat 13g Sodium 1050mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FIESTA PASTA SALAD WITH DILL PICKLES



Fiesta Pasta Salad with Dill Pickles image

This dill pickle pasta salad salad has so many different colors that it looks as though there is confetti in it. There is a thousand variations to this salad! My mother adds ham and asparagus to it. I usually use tri-colored pasta in this salad to add even more color. Also I serve green onions on the side. All my friends and family love this so much. I don't think I would be invited on our annual family camping trip if I didn't bring this salad.

Provided by ROB23

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h35m

Yield 10

Number Of Ingredients 11

2 cups uncooked fusilli pasta
1 cup frozen mixed vegetables
⅓ cup minced dill pickles
⅓ cup minced celery
⅓ cup minced radishes
½ cup light creamy salad dressing (such as Miracle Whip®), or more to taste
⅓ cup shredded aged Cheddar cheese
2 tablespoons light Thousand Island salad dressing
1 tablespoon sweet pickle relish
2 teaspoons whole grain Dijon mustard
1 pinch paprika, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add frozen vegetables; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain.
  • Soak the fusilli-vegetable mixture in cold water until cool to the touch.
  • Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 12.9 g, Cholesterol 4.7 mg, Fat 2.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 178.4 mg, Sugar 1.6 g

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