Mexican Pasta Casserole

Yields:	6-8 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

Ingredients

1	pound	pasta, rigatoni	or Ziti or other medium pasta, shape, uncooked
2	teaspoons	vegetable oil
1	medium	onion	chopped
1	clove	garlic	minced
1	each	jalapeno pepper	seeded and minced
3	tablespoons	chili powder
28	ounces	tomatoes, canned	diced, undrained
1	teaspoon	cumin
1	teaspoon	oregano	dried
8	ounces	chicken breast	cooked, (skinless, boneless), julienned
1/4	cup	olives	ripe
4	ounces	monterey jack cheese	grated, or queso quesadilla, or havarti, with jalapeno pepper, cheese, divided

Directions

Preheat oven to 375 degrees F.

Prepare pasta according to package directions.

While pasta is cooking, heat the oil in a medium saucepan over medium heat.

Add the onion, garlic and jalapeno and cook until softened, about 3 minutes.

Add the chili powder and stir for 1 minute.

Add the tomatoes and liquid, cumin and oregano.

Simmer until slightly thickened, about 15 minutes.

When pasta is done, drain well.

In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce.

Spoon into a 2-quart baking dish lightly sprayed with vegetable oil.

Sprinkle the reserved cheese on top.

Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

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Member Review

Bean Casserole

Recipe needs the following ingredients added to it: 1 can great nothern beans 1 can butter beans That's the way I remember the recipe. I like it for pot lucks. It makes enough for several people to enjoy.

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