Tex Mex E Z Macaroni Salad Recipes

TEX-MEX MACARONI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the macaroni and cheese and salsa. , Transfer to a greased 1-qt. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25 minutes or until heated through.

TEX-MEX SALAD

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

TEX-MEX SALAD

Steps:

• Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.

TEX MEX PASTA SALAD

Steps:

• Mix cooked pasta, green pepper, black beans, tomatoes and corn. In a separate bowl combine Italian dressing, Chili powder, Mayonnaise and cumin. Mix well. Pour sauce over pasta and mix well. Add chicken, mix and serve immediately or refrigerate.

TEX MEX PASTA SALAD

Steps:

• Mix above ingrediants and add dressing. Let sit in fridge for a couple of hours.
• For the dressing you could substitute, 1 1/2 cups of tex mex ranch dressing.

TEX-MEX PASTA SALAD

Steps:

• Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
• Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.

TEX-MEX PASTA SALAD

Steps:

• Mix dressing, mayo, lime zest, juice, pepper sauce and cumin in large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate 1 hour.

TEX-MEX PASTA SALAD

Steps:

• Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
• Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.