Mexican Pasta Surprise Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, brown the ground beef until almost cooked; about 10 minutes. Season lightly with salt and pepper.
• Using a food processor, chop the onion finely. Wash it out and then put in the bell pepper. It should turn to liquid. That's the surprise!
• Add tomato paste, garlic, onions, oregano, and bell pepper juice to the browned beef. Allow it to settle a little bit, folding it all together. Add the tomatoes and cover; simmer for another 15 minutes. With a fork or spatula crush the tomatoes and blend the juice into the sauce; continue simmering for about 10 more minutes. Serve over cooked pasta.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
• Toss sauce with cooked pasta and serve.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Preheat oven to 325.
• Chop chicken breasts into bite sized pieces, brown in olive oil til cooked thoroughly.
• Drain excess oil and return chicken to pan. Add cilantro, peppers, beans, tomatoes, and seasonings. Simmer for about 10mins, stirring all ingredients occasionally. Remove from heat.
• Spoon ¼ to ½ cup of chicken and bean mix onto the tortilla wrap. Do not overfill your wrap. Add ¼ cup of shredded cheddar cheese to top of mix. Fold tortilla wrap like an envelope, with the sides last. Place seam side down on lightly greased 13x22x33 casserole dish. Repeat with remaining wraps. Sprinkle ½ cup shredded cheddar cheese over wraps, heat in oven until cheese is lightly melted. Serve with rice,salsa and sour cream.
• Recipe can be spiced up according to cook's taste. Some like it hot, some like it mild. Recipe can also be scaled down based on amount of people you are serving.
• The fresh cilantro makes a huge difference. Do not substitute dried as it will significantly alter the taste.