Pantry Pasta Tex Mex Style Recipes

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TEX-MEX PASTA

After a recent surgery, I wasn't able to stock up on groceries. One night, I looked in my pantry and created this. The results were fabulous! -Michele Orthner, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5



Tex-Mex Pasta image

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through. , Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 585 calories, Fat 28g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1241mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

2 cups uncooked spiral pasta
1 pound ground beef
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Mexican cheese blend, divided

PANTRY PASTA

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13



Pantry Pasta image

Steps:

  • Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
  • Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

TEX-MEX PANTRY CASSEROLE

This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.

Provided by thedailygourmet

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 45m

Yield 4

Number Of Ingredients 12



Tex-Mex Pantry Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
  • Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
  • Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Nutrition Facts : Calories 411 calories, Carbohydrate 43.4 g, Cholesterol 58.7 mg, Fat 17.7 g, Fiber 6.7 g, Protein 20.8 g, SaturatedFat 8.4 g, Sodium 1776.3 mg, Sugar 7.2 g

½ pound ground beef
1 tablespoon butter
½ cup diced onion
2 tablespoons taco seasoning
1 (8 ounce) can tomato sauce
1 cup chicken broth
½ (15.25 ounce) can corn, drained
½ (15 ounce) can black beans, rinsed and drained
½ (5.6 ounce) package Spanish rice mix (such as Knorr®)
¼ cup salsa
cooking spray
½ cup shredded sharp Cheddar cheese

TEX-MEX CHICKEN SPAGHETTI

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 13



Tex-Mex Chicken Spaghetti image

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
  • Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
  • Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

Kosher salt
1 pound spaghetti
Two 10 3/4-ounce cans cream of chicken soup
2 generous cups pulled rotisserie chicken (from about 1 large chicken)
1 cup chicken stock
1 tablespoon adobo sauce from canned chipotles
1 teaspoon seasoned salt
1 poblano pepper, finely diced
1 small red bell pepper, finely diced
1 medium onion, finely diced
2 1/2 cups shredded sharp pepper jack cheese
Freshly ground black pepper
Fresh cilantro leaves, for garnish

TEX-MEX PANTRY GNOCCHI SOUP

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 10



Tex-Mex Pantry Gnocchi Soup image

Steps:

  • Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
  • Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.

Two 15-ounce cans fire-roasted tomatoes
Two 15-ounce cans southwestern-style corn, drained and rinsed
Two 10-ounce cans red enchilada sauce
Two 4.5-ounce cans chopped green chiles
One 15-ounce can black beans, drained and rinsed
Kosher salt and freshly ground black pepper
One 17.6-ounce package potato gnocchi
1 cup cubed Spanish chorizo
8 ounces processed queso blanco cheese, such as Velveeta, cubed
Fresh cilantro leaves, for garnish

PANTRY PASTA 2.0

In this update to her classic pantry pasta recipe, Ree uses Calabrian chiles, sundried tomato pesto, basil and Parmesan. The key to this dish is to use whatever you have on hand - experiment and enjoy!

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Pantry Pasta 2.0 image

Steps:

  • Add the onions into a skillet with the olive oil over medium heat. Sauté for 5 minutes until translucent, then add the diced tomatoes, vegetable stock, chilies, hearts of palm, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally until the sauce thickens and reduces slightly.
  • Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Parmesan. Garnish with basil.

1/2 whole yellow onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup vegetable stock
1/3 cup jarred Calabrian chilies, roughly chopped
One 14-ounce jar hearts of palm, sliced into 1/2-inch rounds
2 cloves garlic, minced
Salt and freshly ground black pepper
8 ounces bowtie pasta, cooked al dente and drained
2 to 3 tablespoons jarred sun-dried tomato pesto
1/4 cup grated Parmesan cheese
5 to 6 basil leaves, torn

PANTRY PASTA

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 10



Pantry Pasta image

Steps:

  • Cook pasta in boiling water with bouillon cubes for flavor. Add salt to water if omitting bouillon. Cook until "al dente".
  • Heat 2 tablespoons oil in saute pan, add onions and then garlic. Add cauliflower (or other vegetables in pantry), for 2 to 3 minutes. Salt and pepper to taste. Add your tomatoes and simmer for 2 to 3 minutes. Add half and half or milk, grated cheese and red pepper flakes to taste and simmer for 45 minutes. Adjust seasonings. Ladle over pasta or toss together and serve

/2 pound, or 8 ounces, fusilli, spaghetti, or linguini
1 to 2 chicken or beef bouillon cubes, optional
1 (16-ounce) can tomatoes or 3 to 4 fresh tomatoes, chopped
1/2 to 3/4 cup half and half or milk
1/8 to 1/4 cup grated parmesan cheese
1 large onion, sliced
2 to 3 cloves garlic, chopped
Pinch of red pepper flakes
Oil
Vegetables in pantry, cut into bit size pieces, we used cauliflower

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