Mexi Cali Penne Recipes

MEATY PENNE

Steps:

• In a large nonstick skillet, cook the chorizo over medium-high heat until cooked through, breaking up the chorizo into 1/3- to 1/2-inch pieces with a wooden spoon, 12 to 14 minutes. Drain on paper towels and cool.
• Heat the oil in the same skillet over medium heat. Add the garlic, carrots, celery and onions. Cook until the vegetables are tender but not at all brown, stirring often, 8 to 10 minutes. Add the salami and tomatoes. Bring the sauce to a simmer. Cover, reduce the heat to low and cook gently until the flavors blend, stirring occasionally, 15 to 20 minutes. Season with the 1/4 teaspoon salt and the pepper. Remove the skillet from the heat and add the arugula and basil. Stir until wilted.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta into a serving dish.
• Add the chorizo sauce to the pasta. Toss to combine, adding the reserved pasta water, if needed, to loosen the sauce.
• Top with the Parmesan and serve.

PENNE A LA CARBONARA

Steps:

• Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
• In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
• In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

MEXICAN PENNE

Steps:

• Heat oven to 350°.
• Brown ground beef in a skillet and drain.
• Cook noodles.
• Combine beef, pasta, salsa and beans in a large bowl.
• Spread half of mixture in a 9x12-inch baking dish and sprinkle with half of the cheese.
• Repeat layers, cover and bake for 35 to 40 minutes.

MEXICAN CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through.

GARLIC PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

MEXICALI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

MEXICAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
• Toss sauce with cooked pasta and serve.

AU GRATIN MEXICALI

Steps:

• Prepare potatoes according to directions and add salsa.
• Add shredded cheese five minutes before end of bake time.

MEXICALI CRUNCH

Steps:

• Preheat oven to 250 degrees F.
• In large roasting pan combine cereals, chips and peanuts.
• In medium saucepan combine margarine, syrup, brown sugar and taco seasoning.
• Bring to a boil over medium heat, stirring constantly.
• Pour over cereal mixture and toss gently to coat well.
• Bake 60 minutes, stirring every 15 minutes.
• Cool, stirring frequently while cooling.
• Store in tightly covered container.
• VARIATION: For a Texicali version of this spicy snack, substitute 5 Tablespoons of chili seasoning mix for the taco seasoning.

BETTY CROCKER'S SPICY MEXICALI DRUMSTICKS

Steps:

• Heat oven to 400.
• Grease rectangular pan, 13x9x2.
• Mix buttermilk and pepper sauce in medium bowl.
• Mix cornmeal and seasoning mix in large plastic bag.
• Dip chicken into buttermilk mixture, then shake in bag to coat with cornbread mixture.
• Place in pan & drizzle with oil.
• Bake uncovered 40 to 45 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Serve with salsa.

PASTA MEXICALI

Steps:

• Prepare pasta according to package directions and drain.
• In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley.
• In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper.
• Slowly whisk oil into vinegar mixture.
• Add vinegar mixture to pasta and stir well.
• Serve well-chilled.

MEXI-CALI PENNE

Steps:

• Boil pasta in salted water according to package direction.
• While pasta boils, in a large bowl, dump in the tomatoes, cutting up any pieces that are larger then bite size. Add corn, black beans, and flax and stir.
• When pasta is done, drain, and immediately add to bowl with tomatoes, corn and beans. Toss together.
• Serve with sprinkle of cheese if desired.