Taco Pasta Bake
Karen Purcell
ingredients
- 8 ounces dried penne
- 2 pounds uncooked ground chicken
- 1 cup chopped onion
- 1 1/2 cups water
- 1 1-1/4-ounce envelope taco seasoning mix
- 2 11-ounce cans whole kernel corn with sweet peppers, drained
- 2 cups sliced pitted ripe olives
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup salsa
- 2 4-ounce cans diced green chile peppers, drained
- 8 cups shredded lettuce
- 2 medium tomatoes, cut into thin wedges
- Tortilla chips (optional)
- Dairy sour cream (optional)
directions
- 1
1. Cook pasta according to directions; drain and set aside.
- 2
2. Meanwhile, in a 12-inch skillet cook ground chicken and onion, half at a time, until meat is brown; drain fat. Return all of the chicken mixture to skillet. Stir in water and taco seasoning mix. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, salsa, and chile peppers.
- 3
3. Transfer mixture to a lightly greased 3-quart rectangular casserole. Bake, covered, in a 350 degree F oven for 45 minutes or until heated through. Remove from oven; sprinkle with remaining cheese.
- 4
4. Serve with lettuce, tomato wedges, and, if desired, tortilla chips and sour cream. Makes 12 servings.
Source: Karen Purcell
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