Tex Mex Fusilli

READY IN: 20mins
Recipe by CrinV

This is a family favourite that comes from an old Milk Calandar. Even DH, who doesn't like anything tex-mex raves about this one. I always make it with the ham, but the if you have left over chicken, I bet it would be just as good.

Top Review by a_olson82

yummy! of course, i can't leave anything the way it is, so i added minced garlic, a can of sliced black olives, sliced mushrooms, onion and red bell pepper - i then topped it with shredded cheddar and baked it at 375 until the cheese melted, for about 25-30 minutes. i added in some extra half & half to account for the extra ingredients, used leftover ham and it was delish! definately a good salsa would make a big difference IMHO. thanks, will make again!

Ingredients Nutrition

Directions

  1. Cook Pasta according to package directions.
  2. Meanwhile, in a medium sauce pan, melt butter over medium heat.
  3. Stir in flour until blended.
  4. Gradually whisk in Milk and salt, making sure there are no lumps.
  5. Stir and bring to a boil.
  6. Reduce heat to medium-low and simmer for 1 minute.
  7. Reduce heat to low, add cheese a handful at a time, stirring until melted.
  8. Stir in chicken or ham, corn, green onions and salsa; heat through.
  9. To serve, drain pasta; turn into a large bowl.
  10. Toss sauce with pasta and sprinkle with additional grated Cheddar cheese, if desired.

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