Tex Mex Fusilli Recipes

PANTRY PASTA TEX MEX STYLE

Pantry Pasta Tex Mex Style image

Provided by Food Network

Time 20m

Number Of Ingredients 5

Ingredients

8 ounces Fusilli
10 to 11 ounce jar salsa, hot, medium, or mild (to taste)
10 ounce package thawed frozen corn
4 ounce black forest or other smoked ham, cut into thin strips
Optional toppings: grated sharp cheddar cheese, sour cream, jalapeno peppers, cilantro

Steps:

Bring water to a boil and cook pasta until almost completely cooked; add corn and boil for another minute or so to heat through.
Meanwhile, in a bowl combine ham and salsa. When pasta and corn are done, drain and pat dry and toss with ham and salsa. Toss to combine and serve with grated cheese or other toppings.

TEX MEX FUSILLI

Tex Mex Fusilli image

This is a family favourite that comes from an old Milk Calandar. Even DH, who doesn't like anything tex-mex raves about this one. I always make it with the ham, but the if you have left over chicken, I bet it would be just as good.

Provided by CrinV

Categories Ham

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fusilli
3 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups milk
1 teaspoon salt
2 cups old cheddar cheese, grated
2 cups diced cooked chicken or 2 cups ham
3/4 cup frozen corn
1/3 cup green onion, thinly sliced
1/3 cup salsa

Steps:

Cook Pasta according to package directions.
Meanwhile, in a medium sauce pan, melt butter over medium heat.
Stir in flour until blended.
Gradually whisk in Milk and salt, making sure there are no lumps.
Stir and bring to a boil.
Reduce heat to medium-low and simmer for 1 minute.
Reduce heat to low, add cheese a handful at a time, stirring until melted.
Stir in chicken or ham, corn, green onions and salsa; heat through.
To serve, drain pasta; turn into a large bowl.
Toss sauce with pasta and sprinkle with additional grated Cheddar cheese, if desired.

Nutrition Facts : Calories 688.6, Fat 26.6, SaturatedFat 15, Cholesterol 104, Sodium 850, Carbohydrate 75.8, Fiber 3.9, Sugar 2.8, Protein 36.5

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