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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Stuffed pasta dish. $200.00 prize winner. This came from Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
12 ounces dried jumbo shell macaroni |
3 large green peppers, chopped or 3 large red peppers |
1 1/2 cups chopped red onions |
1 jalapeno chile pepper, seeded and chopped |
1/4 teaspoon salt |
2 tablespoons vegetable oil |
2 cups chopped cooked chicken |
16 ounces refried beans |
3 tablespoons taco seasoning (1/2 envelope) |
20 ounces canned enchilada sauce |
8 ounces shredded mexican style four cheese blend |
1 cup sliced green onion |
2 cups nacho cheese flavored tortilla chips, crushed (2oz) |
avocado dip (optional) |
sour cream (optional) |
Directions:
1. Preheat oven to 350. Cook pasta according to package directions; drain. Rinse; drain and set aside.
2. In skillet cook peppers, onion, jalapeno, and salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream.
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