Mexican Pasta Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pasta, e.., Spirelli
- 1 bottle sauce, (Texicana Salsa)
- 1 cup cream
- 1 can corn
- 1 can kidney beans, or chili beans
- 1 medium onion (s)
- 1 pack ham, potato
- 2 cloves garlic)
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cooking pasta.
- At the same time, fry the onions, the finely chopped cloves of garlic and the diced ham in a large pan until the ham is well done. Heat the corn and kidney beans a little too.
- Then mix the Texicana Salsa with the cream, add to the pan and heat briefly.
- Season to taste with salt, pepper and paprika powder.
- Mix with the pasta and let cool.
- The salad tastes warm as well as chilled.
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