Southwestern Salsa Style Pasta Sauce Recipes

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SOUTHWESTERN SPAGHETTI CASSEROLE



Southwestern Spaghetti Casserole image

A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. -Rose Turner Minnick, Christiansburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

12 ounces uncooked spaghetti
1-1/2 pounds ground beef
1 small onion, chopped
1 envelope taco seasoning
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded cheddar cheese
Shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

Nutrition Facts : Calories 591 calories, Fat 27g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 1130mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.

SOUTHWESTERN-STYLE SALSA



Southwestern-Style Salsa image

Yield 4 cups/1 L 16 servings

Number Of Ingredients 13

1 cup (250 mL) chopped red bell pepper
1/2 cup (125 mL) chopped green bell pepper
1 jalapeño pepper, seeded and chopped
1 can (19 oz/540 mL) black beans, drained and rinsed
1 can (12 oz/341 mL) whole kernel corn, drained
3 green onions with tops, thinly sliced
1 tbsp (15 mL) snipped fresh cilantro
1/3 cup (75 mL) Italian salad dressing
1 lime
1 garlic clove, pressed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) hot pepper sauce (optional)
Tortilla chips (optional)

Steps:

  • Chop red, green and jalapeño peppers using Food Chopper; place into large bowl. Add beans, corn, green onions and cilantro; mix gently.Pour dressing into small bowl. Zest lime using Zester/Scorer. Juice lime to measure 1 tbsp (15 mL) juice. Add lime zest, juice, garlic, salt and hot pepper sauce, if desired, to dressing; mix gently. Drizzle dressing over vegetables; toss gently to coat. Serve with tortilla chips, if desired.

Nutrition Facts :

SOUTHWESTERN PASTA



Southwestern Pasta image

Southwestern pasta makes a satisfying meal that will feed a crowd. In this recipe, rigatoni pasta is combined with ground beef seasoned with southwestern-inspired spice blend and simmered with tomatoes, black beans and corn. The pasta and sauce are combined, topped with cheese and baked until melted.

Provided by Elizabeth

Categories     Main Course

Time 55m

Number Of Ingredients 15

1 tablespoon Oil (Use a neutral/flavorless oil with a high smoke point (we use canola oil))
1 pound Ground Beef (we used beef round)
½ tablespoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Salt (plus 1-2 tablespoon for the pasta water)
1 teaspoon Cumin
¼ teaspoon Black Pepper
¼ teaspoon Crushed Red Pepper Flakes (or to taste, optional)
1 (28 ounce) can Diced Tomatoes
1½ cup Beef Broth
1 (15 ounce) can Black Beans, drained and rinsed
1 (15 ounce) can Corn, drained and rinsed
16 ounce Rigatoni Pasta
8 ounces Colby Jack (shredded (or Monterey Jack Cheese, Cheddar Jack, etc.))
Hot Sauce (for serving - optional)

Steps:

  • You will also need: Large casserole dish and a large baking sheet

Nutrition Facts : Calories 593 kcal, Carbohydrate 63 g, Protein 30 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 67 mg, Sodium 1113 mg, Fiber 7 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving

SOUTHWESTERN SALSA-STYLE PASTA SAUCE



Southwestern Salsa-Style Pasta Sauce image

I found this recipe on Tabasco's website. It's the first pasta I ever learned how to cook and cook well. Generally, it's a pasta sauce that is almost like a salsa but is served over angel hair pasta. The cheese is essentially what makes the whole thing. This is MY version of the recipe. It calls for slightly more garlic and a bigger onion instead of 2 mediums. I also add pepper and a lot more Tabasco to give it a slight kick. It's also one of the only sauces I know that tastes great, cold.

Provided by Tabascoman77

Categories     Spaghetti

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
4 garlic cloves, minced
1 white onion, diced
1 (28 ounce) can diced tomatoes
4 tablespoons cilantro, minced
1 teaspoon salt
2 tablespoons Tabasco sauce
1 tablespoon sugar
pepper, to taste
1 lb angel hair pasta

Steps:

  • I always make sure to chop my stuff up before I start, so peel your garlic and mince it, then put it aside. I keep my minced garlic in a shot glass. Next, dice your onion. Put that aside. Also, mince your cilantro. The cilantro doesn't HAVE to be minced now but it IS good to mince it during the last 2 minutes of sauteing your onions and garlic.
  • Get a saucepan and line the bottom with Olive Oil over medium heat.
  • Once hot, throw in your garlic and onions.
  • Immediately add a layer of salt and pepper and stir.
  • Set your kitchen timer for 12 minutes and stir about once every 1-2 minutes thereafter, to keep the garlic and onion cooking down and to prevent it from cooking the middle portion of the pan.
  • After 12 minutes, open your can of tomatoes and add those in there. Also, add your salt, sugar, cilantro, and Tabasco Sauce. Stir REALLY well. Use the pepper to taste. If the sauce tastes too "salty", add a tiny bit of sugar and stir to balance it out. If it tastes too sweet, add a tiny bit of salt to balance it. You want it someplace in the middle.
  • Turn the heat up to the highest setting and boil it for about five minutes while stirring frequently to prevent burning as well as to burn off some of the extra juice from the tomatoes and thicken the sauce.
  • Turn the heat down to LOW (about "2" on any stove) and let the sauce simmer for about 30 minutes, stirring about every 5-10 minutes.
  • Prepare your pasta according to the package. It would help to add a splash of olive oil to your water to prevent foaming.
  • Drain and serve the pasta in a large serving bowl and add the sauce separately.
  • Add Cheese.
  • Enjoy!

Nutrition Facts : Calories 620.9, Fat 15.6, SaturatedFat 2.2, Sodium 1064.4, Carbohydrate 104.2, Fiber 6.9, Sugar 13.8, Protein 16.9

SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE



Southwestern Egg Rolls with Salsa Dipping Sauce image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h

Yield about 16 egg rolls

Number Of Ingredients 20

Nonstick cooking spray
2 1/2 cups shredded Mexican blend cheese
2 cups frozen corn, thawed
One 15-ounce can black beans, rinsed and drained
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
One 4-ounce can diced green chiles, drained
4 scallions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
One 16-ounce package egg roll wrappers
1 egg, slightly beaten
5 plum tomatoes, quartered
1 small clove garlic, minced
1/2 jalapeno, seeded and finely chopped
3 scallions, white and light green parts only, finely chopped
1 cup loosely packed cilantro leaves and stems, finely chopped
Juice of 1/2 lime
2 teaspoons kosher salt

Steps:

  • For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
  • In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
  • Have a small bowl of water ready for moistening your fingers.
  • Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
  • Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
  • For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
  • Serve the egg rolls with the salsa on the side, for dipping.

SOUTHWESTERN PASTA



Southwestern Pasta image

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

Provided by Paris D

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

3 large sweet onions (about 2 1/4 lbs. total)
1 lb chicken breast, cubed
2 tablespoons olive oil
1 1/2 teaspoons ground cumin (to taste)
1 1/2 teaspoons chili powder (to taste)
3/4 teaspoon salt
1 dash cayenne pepper
1 1/2 cups diced tomatoes
3/4 cup corn kernel, fresh or frozen
2 jalapeno peppers, seeded and finely chopped
1 1/2 cups reduced-sodium fat-free chicken broth
12 ounces fettuccine, cooked as package directs
6 ounces goat cheese, crumbled
1/3 cup cilantro, chopped

Steps:

  • Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
  • In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
  • Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
  • Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
  • Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

SOUTHWEST DIPPING SAUCE



Southwest Dipping Sauce image

Very tasty and zesty Southwest style dipping sauce for veggies, chips, or onion rings.

Provided by USMCWIFE03

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 8

½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish sauce
¼ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon dried oregano
1 pinch ground black pepper
1 pinch cayenne pepper

Steps:

  • In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.

Nutrition Facts : Calories 108 calories, Carbohydrate 1.1 g, Cholesterol 6.7 mg, Fat 11.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.1 g, Sodium 167.2 mg, Sugar 0.4 g

CAJUN TILAPIA WITH SOUTHWESTERN SALSA



Cajun Tilapia with Southwestern Salsa image

Pan-fried tilapia with Cajun seasoning. A quick cream pan sauce. Accompanied by a fresh and smoky Southwest salsa.

Provided by Phillip Brantley

Categories     Seafood     Fish     Tilapia

Time 1h10m

Yield 2

Number Of Ingredients 14

1 ear corn, shucked
1 avocado, diced
⅓ cup diced fresh tomato
¼ cup black beans, rinsed and drained
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeno pepper
2 wedges lime, divided, or more to taste
salt and ground black pepper to taste
2 tilapia fillets
1 teaspoon Cajun seasoning
1 tablespoon salted butter
1 teaspoon chicken broth, or as needed
¼ cup heavy cream

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
  • Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
  • Meanwhile, season tilapia on both sides with Cajun seasoning.
  • Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
  • Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
  • Serve fish with cold salsa, adding cream sauce to both, if desired.

Nutrition Facts : Calories 534.2 calories, Carbohydrate 32.4 g, Cholesterol 97 mg, Fat 34.1 g, Fiber 11.8 g, Protein 30.4 g, SaturatedFat 13.1 g, Sodium 562.2 mg, Sugar 4.9 g

SOUTHWESTERN SALSA PASTA



Southwestern Salsa Pasta image

Salsa is an easy way to dress up pasta, resulting in an offbeat, festive dish.

Yield 4 to 6 servings

Number Of Ingredients 5

8 ounces rotini (pasta twists)
One 16-ounce can black beans, drained and rinsed
1 cup cooked fresh corn (from 1 to 2 ears) or frozen corn kernels, thawed
One 16-ounce jar tomato salsa, mild or medium-hot, or to taste
2 to 3 scallions, thinly sliced

Steps:

  • Cook the pasta according to package directions and drain.
  • Meanwhile, combine the beans, corn, salsa, and scallions in a saucepan and bring to a simmer.
  • Combine the pasta and sauce, toss well, and serve.
  • Southwestern Salsa Pasta (this page)
  • Avocado and Ricotta Soft Tacos (page 174)
  • Coleslaw cabbage, dressed with vinaigrette
  • Calories: 187
  • Total Fat: 0g
  • Protein: 8g
  • Carbohydrate: 37g
  • Cholesterol: 0mg
  • Sodium: 442mg

SOUTHWESTERN SPAGHETTI



Southwestern Spaghetti image

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. -Beth Coffee, Hartford City, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
2-1/4 cups water
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 package (7 ounces) thin spaghetti, broken into thirds
1 pound zucchini (about 4 small), cut into chunks
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 340 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 600mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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