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Tex-Mex Pasta Recipe

Tex-Mex Pasta Recipe photo by Taste of Home

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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, AB

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Tex-Mex Pasta Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

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

Directions

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 11-in. x 7-in. baking dish. Sprinkle with remaining cheese.
Cover and bake at 350° for 15-20 minutes or until cheese is melted. Yield: 4 servings.

Originally published as Tex-Mex Pasta in Simple & Delicious April/May 2013, p31

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Tex-Mex Pasta

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Reviewed on Apr. 25, 2013 by hillenk

Made this dish as a quick and easy meal to make for our priests (who request meals that are not too spicy). It was super easy and fast to make, and inexpensive. Overall good flavor, however, next time I will add a little more spice when I make it for my family (it was too bland for my tastes). I used mild salsa, maybe next time I will try it with hot salsa. I also added extra cheese.