pioneer woman recipes mexican macaroni salad

Add the ground beef and taco seasoning packet.

Cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Add the bell pepper, onion, poblano, and garlic. Step 2 In a large Dutch oven, heat the oil over medium heat.Step 1 For the casserole: Preheat the oven to 375☏.As for another big bonus: it makes cleanup easier! Greasing the dish keeps the cheese from gluing to the corners of the casserole and makes scooping and serving easier. You can also swap the poblano for an Anaheim pepper (long and light green).ĭo you really need to grease the baking dish?Ĭoating your baking dish with cooking spray is probably the easiest step to forget, but it's worth doing. Removing the seeds before cooking helps to tame the heat a bit more. Large, dark green poblano peppers are mildly spicy, about halfway between the heat of an Anaheim pepper and a jalapeño. You can make your own or pick up a packet at the store for this recipe. Taco seasoning is a bold blend of chili powder, cumin, paprika, oregano, and a few other spices. The three components get layered into a casserole dish and baked, then topped with your favorite taco toppings.Īll this ground beef recipe needs is a load of toppings sprinkled on top! Think shredded lettuce, pico de gallo, sour cream, avocado, black olives, cilantro, and hot sauce for a boost of heat. Then there's Mexican-style cheese, and finally tortilla chips. First, there's the meat mixture made of ground beef, peppers, onion, tomatoes, black beans, and corn.

As for toppings, the sky's the limit! Add this casserole to your list of go-to Mexican recipes for any night of the week. The chips are layered just like noodles in a lasagna and will still keep some of their crunch after baking. Pour over the pasta ingredients and toss gently until everything is combined.Shake up Taco Tuesday with a taco recipe that combines everyone's favorites-seasoned beef, tortilla chips, and all the toppings-in one baking dish. Whisk all the dressing ingredients together until smooth. In a large bowl combine all the ingredients for the salad together. Rinse with cold water to stop them from cooking. Mexican Macaroni Saladġ lbs of Macaroni, cooked, drained and quickly rinsed with cold waterġ cup of frozen (thawed) corn (or 2 ears of fresh corn)ġ can (15oz) black beans, drained and rinsedġ/2 cup Cheddar or Pepperjack Cheese, grated (optional) If you are looking for another simple recipe for a summer salad inspired by Mexican food, this Grilled Mexican Street Corn Salad, also known as Esquites, is fresh, lightly creamy, spicy, & incredibly delicious. This Pesto Pasta Salad Recipe features bow tie pasta and fresh ingredients for a summer salad or side dish that is full of flavour! Perfect for any occasion!Ĭalabrese pasta salad is a wonderful pasta dish served either warm or cool and it works as both a summer side dish or as a vegetarian entrée. More Easy Pasta Salad RecipesĬheck out some of my favourite easy to make pasta salads:īring delicious Italian flavours together in one easy side dish with this colourful antipasto pasta salad. Garlic – Fresh only, don’t use powdered garlic. For a Vegan Mexican pasta salad use Vegan Mayo. This is the key to a tasty, creamy salsa dressing. Mayonnaise – Use real mayonnaise, don’t substitute. If making this vegan, simply replace with more vegan Mayo. Sour Cream – I prefer full fat sour cream as it has the best consistency and flavour, you could also use Mexican Crema instead. Remember the heat of the salsa will change the entire flavour profile so choose wisely.

Salsa – Use your favourite salsa, whether you use homemade salsa or store bought. Green onion – You can substitute with chives or cilantro here, add as little or as much as you desire.Ĭheese – I love a little shredded cheese tossed into this salad. Onion – A little red onion goes a long way. Tomatoes – Use beefsteak tomatoes, they are meatier than most tomato varieties which makes them really ideal for a pasta salad. Kalamata olives would work fine.īlack beans – Drained and rinsed. Olives – I wouldn’t substitute the black olives for green olives here, they have a much milder flavour. The rest of the year, frozen sweet corn will do well. Fusilli, farfalle, rotini, and penne are all ideal choices.Ĭorn – Fresh corn isn’t readily available most of the year up here, so when it’s available use it. Pasta – I used elbow macaroni but you can use the pasta of your choice. Ingredients for the Mexican Pasta Salad Recipe

Pioneer woman recipes mexican macaroni salad