New to this thread, but it caught my eye. I have one I'd like to offer for your enjoyment. I call it "El Paso Pasta" or "Enchilada Pasta."
2 onions, chopped--your choice as to what kind, I used yellow onions
1 - pound uncooked pasta--shells or rotini work best (lots of surface area for the goodies)
2 - large cans (40 oz.) of Old El Paso Enchilada sauce--I used one hot and one normal to give it that extra kick
2 - cups of shredded cheese--I used Sargento low-fat Mexican blend but any hard cheddar/Jack type will word
1 - can of black beans, drained--again if you want, substitute pinto beans
Very simple--cook the pasta al dente
Pour the cooked pasta into a casserole dish.
Mix in about 2/3 of the cheese, about 2/3 of the onion, all of the sauce, and all of the beans (make sure you get it thoroughly distributed)
Level the pasta and sprinkle the remaining cheese over the mix then top with the remaining onion.
Bake in a 350F over for about half an hour then cover with foil and bake for about 10-15 more minutes to soften any dried out pasta on top.
If you want more of a kick, you could add chopped or sliced jalapenos. Feel free to kick it around however you choose. Everyone I know who has tried this loved it.
posted on 08/27/2011 10:30:09 AM PDT
(There can be no freedom without God--What man gives, man can take away.)
That sounds like a great dish to bring to a pot luck supper!!!
I’d give it a whirl today but I’m not going anywhere near a supermarket today to buy the sauce!!!
posted on 08/27/2011 11:24:11 AM PDT
(Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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