Fiesta Pasta Soup Recipes

Steps:

• Combine vegetables, basil, garlic,oil and pepper.
• Leave to marinate until everything else is ready.
• Cook the pasta according to the directions on the package.
• Drain and return to pot.
• Add vegetables (undrained) and cheese.
• Mix and cover until cheese has melted.
• Place in desired pasta bowl and serve while hot!
• Relax and enjoy!
• Tip: Goes well with baguette sticks!

Steps:

• (remember spices can be adjusted to taste).
• In soup pot, combine all ingredients up to the sausage bringing to a boil, cover and reduce heat to simmer for 10 minutes.
• Slice sausage in 1/2 lengthwise then thinly slice into pieces.
• Add the sausage, pasta, corn& black beans to the broth mixture, cover& simmer another 10 to 15 minutes (or until vermicelli is cooked).
• Stir in lime juice.
• Ladle into bowls and garnish each with thinly sliced avacado (or you can chunk if you prefer) and grated cheese.
• Note: I like to serve this with hot Mexican corn bread and a small dinner salad.

Steps:

• 1. Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
• 2. Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally.
• 3. Drain spaghetti; add to skillet and toss with tomato mixture.

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.

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.

Steps:

• Cook egg noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in condensed soup, salsa, water and taco seasoning., Drain noodles; stir into skillet and heat through. Sprinkle with cheese. Remove from heat. Let stand, covered, 1-2 minutes or until cheese is melted. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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.

Steps:

• Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.
• Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.
• Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto.

Steps:

• Soak pinto and kidney beans in 4 cups water overnight or at least for 6 hours.
• You could use canned beans I should think, but I haven't so you will have to use accordingly.
• This recipe is with bulk beans.
• Bring to a boil the beans and 8 cups of water.
• Reduce heat and simmer, covered for about 15 minutes.
• Add rice, onion, green pepper, chili powder and oregano, and bring to a second boil.
• Reduce heat and simmer for about 40 minutes or until the rice and beans are tender.
• Be sure to check the kidney beans at this step, because they tend to take longer.
• Add blended tomatoes, garlic, parsley, and butter, and simmer about 15 minutes or until the flavors are blended.
• Turn burner to lowest heat Add green onions and corn chips.
• In blender, blend together sour cream, chees, avocado and enough of the hot soup so that mixture can blend.
• Blend until smooth.
• Remove soup from heat, stir in blended mixture.
• Season to taste.
• Serve, topped with additional sliced green onions, if desired.

Steps:

• Cook pasta as directed on package, omitting salt. Drain pasta; rinse with cold water. Place in large bowl.
• Mix sour cream and taco seasoning mix until blended. Add to pasta; stir until pasta is evenly coated with sour cream mixture.
• Add tomatoes, corn, onions, avocados and 1 cup cheese; mix lightly.
• Top with remaining cheese.

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.

Steps:

• Combine Rotel, corn and beans in saucepan and heat through.
• Garnish servings with cheese and sour cream if desired.

Steps:

• In large saucepan combine salsa, black beans, corn, turkey and broth.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes.
• Garnish each serving with sour cream and cilantro.

Steps:

• Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
• Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
• Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

Steps:

• In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.