Best 20 Mexican Pasta Recipes

MEXICAN FIESTA PASTA SALAD

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.

MEXICAN PASTA BAKE

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.

MEXICAN STUFFED PASTA SHELLS

Steps:

• Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
• Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
• Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
• Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.

MEXICAN BEEF & PASTA

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

MEXICAN CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions, drain, rinse, and set aside.
• Combine all vegetables in a large bowl.
• Combine all dressing ingredients; stir thoroughly.
• Pour dressing over salad; toss to coat.
• Chill 1 hour, then serve.
• Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

MEXICAN 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.

MEXICAN PASTA BAKE

Steps:

• Heat oven to 350°F. Grease 4-quart casserole.
• Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
• Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
• Cover and bake 35 to 40 minutes or until hot and cheese is melted.

MEXICAN PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• In very large bowl, mix pasta and remaining ingredients. Cover; refrigerate 1 to 2 hours to blend flavors.

CREAMY MEXICAN CHICKEN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool and add to the bowl.
• Add the beans, chicken, onions, tomatoes and jalapeno to the bowl and toss to combine. Season with salt and garnish with cilantro. The pasta salad is best if served right away.

MEXICAN PASTA CASSEROLE

Steps:

• Preheat oven to 350°F
• Cook macaroni until al dente; set aside.
• Sauté garlic in 2 Tbsp olive oil about 30 seconds on medium heat. Add jar of salsa and bring to simmer. Add in can on refried beans a dollop at a time. (I used wire whisk to whisk in). Add hot sauce to taste. If too thick at this point add a little bit of water. I actually put some in the same jar as the salsa and got the extras out. Simmer 10 minutes.
• Add 4 oz of the cream cheese in dollops (again using wire whisk to blend in). Once the cream cheese is blended, add the cup of sour cream and stir. Sauce will be thick and creamy. I added a dash of cumin and chili powder--your preference on the spices.
• Spray casserole dish and add in pasta. Stir in sauce mixture until blended. Top with dollops of remaining cream cheese. Sprinkle with shredded cheese and top with jalapeño slices.
• Bake covered with foil 30-40 minutes Enjoy!

MEXICAN STREET CORN PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Cool 10 minutes.
• While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.
• Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
• Refrigerate about 4 hours or until chilled before serving.

MEXICAN PASTA BAKE

Steps:

• Preheat oven to 350ºF.
• Grease 4-quart casserole dish.
• Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
• Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
• Stir in the ground beef, corn, salsa and beans.
• Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
• Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
• Cover and bake 35 to 40 minutes or until hot and cheese is melted.

MEXICAN PASTA (SOPA?)

Steps:

• Heat the olive oil in a 2 qt sauce pan.
• Put the uncooked pasta, onions and garlic in 2 qt sauce pan.
• Stir regularly until onions become translucent and pasta has brown spots on it where it has fried.
• Put tomato sauce and salt in sauce pan.
• Put enough water in saucepan to cover pasta completely but not too much.
• Stir then cover saucepan and let simmer for 5 minutes.
• Uncover saucepan and let water cook down until sauce nearly disappears, stirring ocassionally.
• Once the liquid has mostly disappeared, sprinkle with cheese, take off heat and cover with lid so cheese can melt.

MEXICAN PASTA CASSEROLE

Steps:

• Preheat oven to 425*.
• Spray 7x11 baking dish with cooking spray.
• Blend together onions, tomatos, taco mix and black beans.
• You can use the food processor if you prefer a smooth.
• sauce.
• Spread 1 cup of tomato mixture on bottom of pan.
• Add cooked pasta.
• Dot with ricotta cheese and then spread ricotta over pasta mixture.
• Stir ground beef into remaining tomato mixture.
• Spoon over ricotta.
• Sprinkle with cheese.
• Bake 25-30 minute.

MEXICAN PASTA WITH BLACK BEANS

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes.
• While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeño and simmer gently, stirring occasionally, until thickened, about
• 6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce.
• In a colander drain pasta well and in a large bowl toss with sauce.
• Serve pasta sprinkled with cheese and scallions.

MEXICAN ANGEL HAIR (PASTA)

Steps:

• Pinch the Chorizo sausage into a hot pan with cooking oil. Add diced green pepper. Brown Chorizo sausage. Add water, tomato soup, and all spices/salt. Add angel hair pasta and cook until it is nearly done. Add Rotel tomatoes with lime and cilantro (in the can). Add fat free half & half. Stir in can of refried beans until it dissolves into sauce. Taste and conduct final seasoning. Cook to desired tenderness. Adjust consistency by stirring in water. (Note: You could top this with "queso fresco", but the stuff is, in my experience, flavorless, and this recipe tastes fine to me without the added fat. If you go the "queso fresco" route, you'll want to drizzle some "Mexican Creme" on top of it. You can make "Mexican Creme" by mixing 1 cup sour cream, 1 cup heavy cream, and 1 teaspoon of salt together, and letting it sit for a while before refrigerating. Watch out for bacteria, or you'll have a cheap restaurant, guacamole too long at room temperature, intestinal experience... For the "little different" experience, take a dab of Miracle Whip and liquefy it to a creamy, pour-able texture with some hot water, then drizzle the resulting dressing lightly over the top of the hot pasta, like a hot, Mexican, pasta salad with some spicy and sweet flavor. No harm crumbling "queso fresco" over the pasta before drizzling the Miracle Whip dressing if you're okay with the additional fat.)

MEXICAN PORK AND PASTA

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add onion and green pepper; cook until tender. Stir in the tomatoes, tomato sauce, pasta, brown sugar, chili powder and salt; cover and simmer for 20 minutes or until pasta is tender. Sprinkle with Parmesan cheese if desired.

MEXICAN PASTA SURPRISE

Steps:

• Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
• Preheat the oven to 350°F.
• Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chili powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.
• Serve with cilantro and tofu sour cream to spoon over each individual serving, if desired.

MEXICAN PASTA SALAD

Steps:

• Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add shredded chicken or turkey, diced tomatoes, corn kernels, carrot strips and chopped onion and toss.
• Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining 1/3 cup olive oil. Mix in minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper. (Salad can be prepared 4 hours ahead. Cover and refrigerate.)

MEXICAN PASTA BAKE

Steps:

• 1. * In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomatoes, green pepper and spices. Bring to a boil; remove from the heat.
• 2. * Meanwhile cook pasta until just done and drain. Combine the pasta, 3/4 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish.
• 3. * Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.