Fiestapastasoup Recipes

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:

• Preheat the oven to 450 degrees F (230 degrees C).
• Sprinkle taco seasoning on ground beef. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Divide pizza dough in half and flatten each half into a thin crust over a nonstick baking sheet.
• Bake in the preheated oven for 3 minutes. Remove but leave oven on.
• Mix pizza sauce, cumin, and salt together in a bowl. Spread 1/2 of the mixture over each pizza crust. Sprinkle beef and Cheddar cheese evenly on top.
• Bake until crusts are crunchy and cheese is melted, 10 to 12 minutes.

Steps:

• Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
• Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

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:

• 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:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
• Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

Steps:

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

Steps:

• In an large bowl combine all salad ingredients.
• Mix dressing ingredients in a seperate bowl.
• Add dressing to salad and toss to coat.
• Chill for 30 minutes and serve.

Steps:

• Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.

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:

• Cook bacon in saucepan until crisp.
• Add onion, garlic, and celery. Cover and cook over low heat, stirring occasionally, until vegetables are done (about 5 minutes).
• Add green chiles, beans, pepper, chili powder, Tabasco sauce, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer 8-10 minutes.
• Serve in bowls and top with cheese, chips, and sour cream.

Steps:

• In a large skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, Worcestershire sauce and seasonings. , Spread rye bread slices with 1 heaping tablespoon of mixture; place on baking sheets. Broil 4-6 in. from heat for 3 minutes or until bubbly. May be frozen and broiled without thawing. If desired, sprinkle with parsley before serving.

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:

• In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.