Pantry pasta tex mex style (mf)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fusilli |
| 10 | ounces | Salsa (10-11 oz), hot, medium, or mild to taste |
| 10 | ounces | Thawed frozen corn |
| 4 | ounces | Black forest or other smoked ham, in thin strips |
Directions
Optional toppings: grated sharp cheddar cheese, sour cream, jalapeno peppers, cilantro
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. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6558 Posted to MC-Recipe Digest V1 #493 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.