Real Recipes From Real Home Cooks ®

mexican pasta casserole

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

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

(1 rating)
yield 8 Servings
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For mexican pasta casserole

  • 12 oz
    rigatoni, ziti or other medium pasta shape
  • 2 tsp
    vegetable oil
  • 1 md
    onion, chopped
  • 1 clove
    garlic minced
  • 1
    jalapeño chile, seeded and minced
  • 2 Tbsp
    chili powder
  • 1 can
    (28-ounce) diced tomatoes, undrained
  • 1 tsp
    cumin
  • 1 tsp
    dried oregano
  • 8 oz
    boneless, skinless chicken breast, cooked and julienned
  • 1/4 c
    ripe olives, chopped
  • 4 oz
    wisconsin queso quesadilla cheese, monterey jack cheese or wisconsin jalapeño havarti cheese, shredded and divided

How To Make mexican pasta casserole

  • 1
    Heat 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.
  • 2
    When 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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