Best 7 Pantry Pasta Tex Mex Style Recipes

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Calling all Tex-Mex enthusiasts and pasta lovers! Get ready to embark on a culinary journey that combines the vibrant flavors of Mexican cuisine with the comforting goodness of pasta. This article presents a delightful collection of pantry-friendly Tex-Mex style pasta recipes, perfect for busy weeknights or casual gatherings. From the classic One-Pot Tex-Mex Pasta to the tantalizing Creamy Tex-Mex Pasta Bake, each dish is a celebration of bold flavors and simple ingredients.

Dive into the zesty world of Tex-Mex with our One-Pot Tex-Mex Pasta, a symphony of flavors featuring juicy ground beef, a medley of colorful bell peppers, and a burst of Mexican spices. All cooked together in one pot for a quick and easy meal that's sure to satisfy.

Next, indulge in the ultimate comfort food with our Creamy Tex-Mex Pasta Bake. Layers of tender pasta, a creamy and flavorful sauce, seasoned ground beef, and a cheesy topping come together in perfect harmony. This hearty casserole is a guaranteed crowd-pleaser, perfect for a cozy family dinner or a potluck gathering.

For a lighter and refreshing option, try our Tex-Mex Pasta Salad. This vibrant salad combines colorful bell peppers, juicy tomatoes, crisp lettuce, and tender pasta tossed in a tangy Tex-Mex dressing. It's a delicious and healthy choice for a summer picnic or a light and flavorful lunch.

Last but not least, explore the delightful flavors of our Vegetarian Tex-Mex Pasta Skillet. This meatless dish features a medley of roasted vegetables, zesty Mexican spices, and tender pasta, all cooked together in a skillet for a quick and flavorful meal. It's a perfect option for vegetarians, vegans, or anyone looking for a healthier Tex-Mex alternative.

So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together! These pantry-friendly Tex-Mex style pasta recipes are waiting to tantalize your taste buds and bring a fiesta to your dinner table.

Check out the recipes below so you can choose the best recipe for yourself!

TEX-MEX PASTA



Tex-Mex Pasta image

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

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

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.

PANTRY PASTA



Pantry Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

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

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.

TEX-MEX PANTRY CASSEROLE



Tex-Mex Pantry Casserole image

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

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

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

PANTRY PASTA



Pantry Pasta image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 10

/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

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

TEX-MEX PIZZAS



Tex-Mex Pizzas image

Provided by Rachael Ray : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 11

4 mushroom caps, thinly sliced
2 tablespoons sliced salad olives with pimento, drained
1 small onion, chopped
1 handful cilantro, chopped
1/2 small red bell pepper, seeded and diced
1 jalapeno, chopped
2 tubes refrigerated pizza dough (found on dairy aisle)
1 1/2 cups prepared salsa, any variety (I like smoky chipotle salsa)
8 ounces smoked cheddar, shredded
1/2 pound chorizo, casing removed and sausage thinly sliced
1 cup shredded Monterey Jack (found on dairy aisle)

Steps:

  • Preheat oven to 450 degrees F.
  • Combine first 6 ingredients in a bowl and mix.
  • Press out 2 pizza shells on 2 cookie sheets. Spread 3/4 cup salsa on each pie and top with each pie with half of the shredded smoked cheese. Top each pie with half the vegetable blend and half of the sliced chorizo. Top with the shredded Monterey Jack and bake the pizzas for 15 minutes, until cheese is golden and toppings tender. Cut pizzas into squares and serve.

TEX-MEX STYLE MAIN COURSE CHICKEN SOUP



Tex-Mex Style Main Course Chicken Soup image

Provided by Food Network

Time 55m

Number Of Ingredients 9

Half of foundation soup base
1/4 cup long grain rice
2 cups cooked or 1 can (16 ounces) black beans, drained
1 teaspoon each toasted ground cumin and chili powder
1 pound boneless skinless chicken breast, cut into bite sized pieces
Salt and crushed red pepper
Juice of 2 fresh limes
1/2 cup chopped fresh cilantro
Sour cream, optional

Steps:

  • Bring base to a simmer, add the rice, cover and cook 10 minutes. Add the beans, toasted spices and chicken and cook, covered for 10 minutes more. Season to taste with salt and pepper; add more water or stock if thick or simmer down if too thin. Remove from heat, stir in lime juice and cilantro. Garnish with sour cream.

TEX-MEX PANTRY GNOCCHI SOUP



Tex-Mex Pantry Gnocchi Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 10

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

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.

Tips:

  • Use pantry staples: This recipe is designed to use ingredients that you probably already have on hand, making it a great option for a quick and easy meal.
  • Don't be afraid to experiment: Feel free to add or omit ingredients to suit your own taste. For example, if you like things spicy, you could add a dash of chili powder or cayenne pepper. Or, if you're not a fan of black beans, you could substitute another type of bean, such as pinto beans or kidney beans.
  • Make it a complete meal: Serve this pasta dish with a side salad or some roasted vegetables for a complete and balanced meal.

Conclusion:

This Tex-Mex style pasta is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It's also a great way to use up pantry staples. With a few simple ingredients, you can have a flavorful and satisfying meal on the table in no time.

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