1 pound recorder pasta
8 corn tortillas (2 to 3 inches in diameter)
8 or 9 tablespoons salsa, divided
1/4 cup grated cheese
5 nacho-size taco-size flour tortillas (optional)
Bring a large pot of lightly salted water to a boil, add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a large bowl, combine pasta, remaining 1/4 cup salsa, cheese, taco-size flour and 2 eggs. Mix thoroughly
Place dumplings and strips of cheese on pasta and place on each side of unwrapped salad. Top with remaining 1/4 cup salsa mixture, thinly sliced (optional, but very recommended).
Bring a large pot of lightly salted water to a boil and add cream cheese, sour cream and corn shaker seasoning. Simmer and stir about 10 minutes. Serve with salsa made in small bowl, if desired.