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| Home -> [Casseroles, Entrees, Mexican, North American, Pastas & Noodles, Poultry, South American] -> [Mexican pasta casserole Recipe] |
Mexican pasta casserole
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles, Entrees, Mexican, North American, Pastas & Noodles, Poultry, South American |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Rigatoni or Ziti | | | -OR other medium pasta | | | -shape, uncooked | | 2
| tsp | Vegetable oil | | 1
| med | Onion, chopped | | 1
| | Garlic clove, minced | | 1
| | Jalapeno, seeded and minced | | 3
| tbsp | Chili powder | | 28
| oz | Canned diced tomatoes | | | -- undrained | | 1
| tsp | Cumin | | 1
| tsp | Dried oregano | | 8
| oz | Cooked chicken breast | | | -(skinless, boneless) | | | - julienned | | 1/4
| cup | Ripe olives | | 4
| oz | Grated Monterey Jack cheese | | | -OR Queso Quesadilla | | | -OR Havarti | | | -with Jalapeno Pepper | | | -cheese, divided |
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Procedures:
| 1 | Preheat oven to 375 °F. | | 2 | Prepare pasta according to package directions. | | 3 | While pasta is cooking, heat the oil in a medium saucepan over medium heat. | | 4 | Add the onion, garlic and jalapeno and cook until softened, about 3 minutes. | | 5 | Add the chili powder and stir for 1 minute. | | 6 | Add the tomatoes and liquid, cumin and oregano. | | 7 | Simmer until slightly thickened, about 15 minutes. | | 8 | When pasta is done, drain well. | | 9 | In a bowl, combine pasta, chicken, olives, ?cup of cheese, and sauce. | | 10 | Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. | | 11 | Sprinkle the reserved cheese on top. | | 12 | Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes. | | 13 | Serves 6 to 8 each serving provides: 329 calories; 22.5 g protein; 32.6 g carbohydrates; 13.3 g fat; 32.2 mg cholesterol; 518.5 mg sodium. | | 14 | Calories from fat: 17% |
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