Southwestern Salsa Style Pasta Sauce Recipes

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MEXICAN SPAGHETTI SAUCE

This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 12



Mexican Spaghetti Sauce image

Steps:

  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain., In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.

Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 705mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
3/4 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup frozen gold and white corn, thawed
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

SALSA SPAGHETTI

Everyone who tries this recipe is pleasantly surprised by the combination of flavors.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10



Salsa Spaghetti image

Steps:

  • In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.

Nutrition Facts :

1/4 pound ground beef
1 can (14-1/2 ounces) diced tomatoes
1/3 cup salsa
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt or garlic powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
Hot cooked spaghetti
Minced fresh cilantro

PASTA IN SOUTHWESTERN SAUCE

From a very old Vegetarian Times magazine. I don't know how "southwestern" sun-dried tomatoes really are...regardless, this is a good, easy sauce for pasta.

Provided by Aunt Cookie

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10



Pasta in Southwestern Sauce image

Steps:

  • Heat the sherry and oil in a heavy skillet over med-high until it boils.
  • Saute the garlic and shallots for 3 minutes, stirring.
  • Add the both types of tomatoes and the jalapenos.
  • Reduce heat to low, and cook for 20 minutes. Stir occasionally.
  • While sauce simmers, prepare the pasta (fresh pasta should only need to boil for 5 minutes or less). Stir the fresh pasta occasionally, as it can get pretty sticky.
  • Drain the pasta, rinse briefly with hot water, and drain again.
  • Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs.
  • Toss pasta and sauce together, then serve immediately.

Nutrition Facts : Calories 541.7, Fat 6.2, SaturatedFat 0.9, Cholesterol 82.8, Sodium 203.7, Carbohydrate 80.2, Fiber 3.1, Sugar 6.2, Protein 15.9

1/4 cup dry sherry
1 teaspoon olive oil
1 tablespoon fresh garlic, minced
1/4 cup shallot, minced
4 sun-dried tomatoes packed in oil, drained and coarsley chopped
2 tablespoons pickled jalapeno peppers, finely chopped
2 large tomatoes, seeded and coarsley chopped
1/2 lb fresh pasta
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped

SOUTHWESTERN SALSA PASTA

Salsa is an easy way to dress up pasta, resulting in an offbeat, festive dish.

Yield 4 to 6 servings

Number Of Ingredients 5



Southwestern Salsa Pasta image

Steps:

  • Cook the pasta according to package directions and drain.
  • Meanwhile, combine the beans, corn, salsa, and scallions in a saucepan and bring to a simmer.
  • Combine the pasta and sauce, toss well, and serve.
  • Southwestern Salsa Pasta (this page)
  • Avocado and Ricotta Soft Tacos (page 174)
  • Coleslaw cabbage, dressed with vinaigrette
  • Calories: 187
  • Total Fat: 0g
  • Protein: 8g
  • Carbohydrate: 37g
  • Cholesterol: 0mg
  • Sodium: 442mg

8 ounces rotini (pasta twists)
One 16-ounce can black beans, drained and rinsed
1 cup cooked fresh corn (from 1 to 2 ears) or frozen corn kernels, thawed
One 16-ounce jar tomato salsa, mild or medium-hot, or to taste
2 to 3 scallions, thinly sliced

SOUTHWESTERN SALSA-STYLE PASTA SAUCE

I found this recipe on Tabasco's website. It's the first pasta I ever learned how to cook and cook well. Generally, it's a pasta sauce that is almost like a salsa but is served over angel hair pasta. The cheese is essentially what makes the whole thing. This is MY version of the recipe. It calls for slightly more garlic and a bigger onion instead of 2 mediums. I also add pepper and a lot more Tabasco to give it a slight kick. It's also one of the only sauces I know that tastes great, cold.

Provided by Tabascoman77

Categories     Spaghetti

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10



Southwestern Salsa-Style Pasta Sauce image

Steps:

  • I always make sure to chop my stuff up before I start, so peel your garlic and mince it, then put it aside. I keep my minced garlic in a shot glass. Next, dice your onion. Put that aside. Also, mince your cilantro. The cilantro doesn't HAVE to be minced now but it IS good to mince it during the last 2 minutes of sauteing your onions and garlic.
  • Get a saucepan and line the bottom with Olive Oil over medium heat.
  • Once hot, throw in your garlic and onions.
  • Immediately add a layer of salt and pepper and stir.
  • Set your kitchen timer for 12 minutes and stir about once every 1-2 minutes thereafter, to keep the garlic and onion cooking down and to prevent it from cooking the middle portion of the pan.
  • After 12 minutes, open your can of tomatoes and add those in there. Also, add your salt, sugar, cilantro, and Tabasco Sauce. Stir REALLY well. Use the pepper to taste. If the sauce tastes too "salty", add a tiny bit of sugar and stir to balance it out. If it tastes too sweet, add a tiny bit of salt to balance it. You want it someplace in the middle.
  • Turn the heat up to the highest setting and boil it for about five minutes while stirring frequently to prevent burning as well as to burn off some of the extra juice from the tomatoes and thicken the sauce.
  • Turn the heat down to LOW (about "2" on any stove) and let the sauce simmer for about 30 minutes, stirring about every 5-10 minutes.
  • Prepare your pasta according to the package. It would help to add a splash of olive oil to your water to prevent foaming.
  • Drain and serve the pasta in a large serving bowl and add the sauce separately.
  • Add Cheese.
  • Enjoy!

Nutrition Facts : Calories 620.9, Fat 15.6, SaturatedFat 2.2, Sodium 1064.4, Carbohydrate 104.2, Fiber 6.9, Sugar 13.8, Protein 16.9

4 tablespoons olive oil
4 garlic cloves, minced
1 white onion, diced
1 (28 ounce) can diced tomatoes
4 tablespoons cilantro, minced
1 teaspoon salt
2 tablespoons Tabasco sauce
1 tablespoon sugar
pepper, to taste
1 lb angel hair pasta

MEATLOAF...A LITTLE SOUTHWEST STYLE

Meatloaf with salsa, barbeque sauce, and ketchup. This recipe won the 'Meatloaf' contest at our community hospital; now it's the meatloaf our patients receive!

Provided by Chrissy

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10



Meatloaf...a Little Southwest Style image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan.
  • Bake in the preheated oven until golden brown on top, about 1 hour.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 11.8 g, Cholesterol 98.2 mg, Fat 11.7 g, Fiber 0.9 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 768 mg, Sugar 5.2 g

1 ½ pounds ground beef
2 eggs
½ cup chopped onion
½ cup Italian bread crumbs
½ cup salsa
¼ cup ketchup
¼ cup barbeque sauce
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery salt

SOUTHWESTERN WAGON WHEELS

I used to have the luxury of time, which allowed me to cook from scratch. But after a husband and child, I'm sure glad I saved my "convenience" recipes, like this this super easy pasta dinner. -Ramona Rasas-Satinskas, Hockessin, Delaware

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 8



Southwestern Wagon Wheels image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through., Drain pasta; serve with sauce mixture. Sprinkle with cheese.

Nutrition Facts :

4 cups uncooked wagon wheel pasta
1 pound lean ground beef (90% lean)
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup medium salsa
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon dried oregano
1/2 cup sour cream
1/3 cup shredded Monterey Jack cheese

SOUTHWESTERN CAVATAPPI

Here's another Healthy Living recipe triumph! Cavatappi is the perfect pasta to serve with this meaty, cheesy, Southwest-style sauce.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 9



Southwestern Cavatappi image

Steps:

  • Brown meat in large skillet sprayed with cooking spray; drain. Stir in salsa, zucchini and chili powder; simmer on low heat 10 min., stirring occasionally. Meanwhile, cook pasta as directed on package.
  • Stir corn and 1/2 cup cheese into meat mixture; cook 3 min. or until cheese is melted, stirring frequently.
  • Drain pasta; place in large bowl. Add meat mixture, lime juice and cilantro; mix lightly. Top with remaining cheese.

Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

1 lb. extra-lean ground beef
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 g zucchini, chopped
1 tsp. chili powder
3 g cavatappi pasta, uncooked
1 g (11 oz.) no-salt-added corn, drained
1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
1 Tbsp. lime juice
1/4 cup chopped cilantro

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