South Of The Border Pasta Recipes

SOUTH OF THE BORDER SHRIMP AND GRITS

Steps:

• Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
• Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

S.O.B. (SOUTH OF THE BORDER) CASSEROLE

Steps:

• Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
• Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

SOUTH OF THE BORDER PASTA SALAD

Steps:

• Cook pasta according to package directions.
• Drain and rinse in cold water.
• Mix pasta with remaining ingredients.
• Cover and refrigerate up to 2 hours before serving.

SOUTH-OF-THE-BORDER CHICKEN & PASTA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 6 to 8 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
• Drain pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.

SOUTH OF THE BORDER SOUP

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.

SOUTH-OF-THE BORDER SAUSAGE LASAGNA

Steps:

• Preheat oven to 375°. In a Dutch oven, cook sausage over medium heat until no longer pink, 12-16 minutes, breaking into crumbles; drain. Stir in spaghetti sauce, chiles and cilantro. In a small bowl, mix ricotta cheese, cream cheese spread, milk, taco seasoning and eggs until blended., Spread 1 cup sausage mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, one-third of the remaining sausage mixture, 1 cup ricotta mixture and 1 cup cheese blend. Repeat layers twice. Sprinkle with olives and jalapeno (dish will be full)., Bake, covered, 50 minutes. Sprinkle with queso fresco. Bake, uncovered, until lasagna is bubbly and cheese is melted, 10-15 minutes longer. Let stand 20 minutes before serving. If desired, sprinkle with additional cilantro.

SOUTH OF THE BORDER PASTA

Steps:

• In a bowl, bring cream cheese to room temperature to soften.
• Add minced jalapeños, cilantro, garlic, green onions chopped, spinach, milk, sour cream, and pinch of salt.
• Mix well.
• Warm over *low heat* while cooking pasta.
• DO NOT BOIL or BURN!
• Cook pasta al dente; drain and let it cool a bit.
• Add to cream cheese sauce and mix well.
• Serve sprinkle with more cilantro, if desired.