Tex-Mex Pasta
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Tex-Mex Pasta

2 1/2 T flour
2 c milk
1/2 tsp salt

8 oz shredded Monterey Jack cheese
1 can chopped green chilies
1 c corn
1/2 c chopped onion
1/2 c pepper mix, thawed (found in the freezer section at the grocery)

1 # pasta, cooked according to the package directions

TT chopped fresh cilantro 

1/2 c shredded Monterey Jack cheese  

Whisk the flour, milk and salt together in a sauce pan and cook over medium-high heat until boiling.  Simmer 5 minutes, stirring often.  Remove from heat and add the 8 oz of Jack cheese and the next 6 ingredients.  Pour into a greased 13X9" pan.  Top with remaining shredded cheese.  Bake at 350F for 25-30 minutes.




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