Mexican Casserole
photo by catercow
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 8 ounces small sized pasta
- 1 tablespoon oil
- 2 garlic cloves, minced
- 1 red onion, chopped
- 1 medium green bell pepper, chopped
- 2 cups shredded cooked chicken
- 1 (11 ounce) can corn, drained
- 1 (4 1/2 ounce) can chopped green chilies, drained
- 1 cup shredded low-fat monterey jack cheese
- 1⁄2 teaspoon chili powder
- 1 1⁄2 cups salsa
- 1 cup scallion
directions
- Preheat oven to 375 degrees F. Cook pasta according to directions and drain.
- Heat oil in a skillet and add garlic, onion and bell pepper and cook about 5 minutes or until tender.
- IN a bowl combine pasta, veggie mix, chicken, corn, chilies, 1/2 cup cheese and chili powder.
- Spoon some salsa into bottom of a casserole dish and spoon chicken mix over the salsa. Top with more salsa and sprinkle with remaining cheese. Bake until it is heated through, about 20 minutes.
- Sprinkle with scallions.
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I'm a 19 year old college student and I cook a lot for my mother and my boyfriend. I try to tend a lot to their tastes (she likes traditional comfort foods and he prefers spicer fare) and I am very health concious.
I am also an avid baker and run my own bakery business when I'm not at school so I am always looking for and creating new bakery recipes.