Prep: 20 Mins Cook: 35 Mins

A finalist in the 2002 Ortegar "Create a Fiesta, Win a Siesta!" Contest, this dish was submitted by Kay Niedenthal of Indianapolis, Indiana. This pasta dish combines ground beef, rotini pasta, fire-roasted green chiles, salsa and refried beans in a cream

Southwestern Pasta


  • 4 cups (1 lb.) dry rotini pasta, cooked to pkg. instructions, drained, kept hot
  • 1 pound ground meat
  • 1 small onion, chopped
  • 1 jar (16 oz.) ORTEGA Salsa - Homestyle Recipe (Mild), or any flavor
  • 1 can (16 oz.) ORTEGA Refried Beans
  • 1/4 cup water
  • 1 jar (15 oz.) dip- pasteurized prepared cheese
  • 1 can (7 oz.) ORTEGA Diced Green Chiles
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1 cup (4 oz.) cheddar cheese, shredded
  • 1 garnish sour cream, chopped tomato, and/or sliced green onion


PREHEAT oven to 425°F.

COOK beef and onion in large skillet until beef is browned; drain. Stir in salsa, beans and water.

COMBINE hot pasta, cheese dip, chiles, milk and salt in large bowl; spread into 13 x 9-inch baking dish. Spoon meat mixture on top of pasta, letting some of the pasta mixture show through; cover.

BAKE for 25 minutes; uncover. Sprinkle with cheese; bake uncovered for additional 10 minutes or until cheese is melted. Garnish as desired.
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