Ingredients for Mexican Pasta
- 1 pound fettuccine pasta
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 1/2 cup milk
- 1 (10 ounce) can diced tomatoes and green chilies
- 1/4 cup sliced black olives
- 1-2 finely chopped jalapeños
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How to Make Mexican Pasta
- Cook 1 pound of pasta according to package directions until al dente. Drain well and set aside.
- While the pasta cooks, prepare the creamy sauce: In a medium bowl, whisk together 1 (10 ounce) can of diced tomatoes and green chilies (like Rotel), 1/2 cup of milk, and 1 (10.75 ounce) can of condensed cheese soup.
- Heat the sauce in a microwave-safe bowl for 1-2 minutes, or until warmed through and slightly thickened. Stir occasionally.
- Gently fold the warm sauce into the cooked pasta.
- Serve immediately, garnished with 1/4 cup sliced black olives and 1-2 finely chopped jalapeños (optional, adjust to your spice preference).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
11g
Fat
17g
Carbs
17g
