mexican pasta casserole
(1 rating)
Whether your hosting a Cinco de Mayo themed party or simply looking forward to an inspired meal at home, get an early jump on summer and enjoy this south-of- the-border recipe. Recipe: www.eatwisconsincheese.com
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(1 rating)
yield
8 Servings
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For mexican pasta casserole
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12 ozrigatoni, ziti or other medium pasta shape
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2 tspvegetable oil
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1 mdonion, chopped
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1 clovegarlic minced
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1jalapeño chile, seeded and minced
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2 Tbspchili powder
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1 can(28-ounce) diced tomatoes, undrained
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1 tspcumin
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1 tspdried oregano
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8 ozboneless, skinless chicken breast, cooked and julienned
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1/4 cripe olives, chopped
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4 ozwisconsin queso quesadilla cheese, monterey jack cheese or wisconsin jalapeño havarti cheese, shredded and divided
How To Make mexican pasta casserole
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1Heat oven to 375°F Prepare pasta according to package directions. While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeño and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin, and oregano. Simmer until slightly thickened, about 15 minutes.
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2When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle remaining cheese on top. Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.
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