Cheesy Pasta Salsa Skillet
You can never have too many hor d'oeuvre recipes, so give Cheesy Pasta Salsa Skillet a try. This recipe serves 25. One portion of this dish contains around 6g of protein, 5g of fat, and a total of 113 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have elbow macaroni, kernel corn, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. This recipe is typical of Mexican cuisine.
Instructions
Brown meat in large skillet; drain.
Add salsa and water; stir. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 15 minutes or until macaroni is tender.
Add corn and 1 cup of the cheese; cook until cheese is melted and mixture is heated through, stirring occasionally.
Sprinkle with remaining 1/4 cup cheese; cover.
Let stand 1 minute or until cheese is melted.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
![Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir]()
Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir
Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.