Description

Tired of the same old meals that you serve for Taco Tuesdays? Try this flavorful Tex-Mex casserole with pasta, cooked chicken, veggies and Mexican seasonings. It can be on your table in about 45 minutes.

Ingredients

• 8 oz. dried rotini pasta
• 6 T. butter
• 1 large red bell pepper, diced
• 1 large onion, diced
• 6 T. all-purpose flour
• 2 c. low-sodium chicken stock
• 1 c. half and half*
• 1 t. salt
• 1/2 t. black pepper
• 1 t. paprika
• 3 t. taco seasoning
• 2 1/2 c. cooked chicken, diced (leftover or rotisserie)
• 1 1/2 c. corn
• 7 oz. can green chiles
• 2 c. shredded cheese, Mexican blend, Pepperjack or Cheddar
• 1 1/2 c. Fritos corn chips, crushed
• green onions, for garnish

Steps

1. Preheat the oven to 350 degrees F.
2. Cook pasta to al dente according to the package directions. Drain; set aside.
3. While cooking the pasta, heat a large oven-safe skillet** to medium-high heat; melt the butter; add red peppers and onions; saute 3-4 minutes, just until soft.