Recipe

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• 1 package jumbo shell macaroni
• 3 large green and/or red sweet peppers, chopped
• 1 1/2 cup chopped red onion
• 2 tbsp vegetable oil
• 2 cup cooked chopped chicken
• 1 can refried beans
• 1 package taco seasoning
• 1 can enchilada sauce (10oz.)
• 8 oz mexican style cheese
• 1 cup sliced green onions
• 2 cup crushed doritos
• avocado dip and/or sour cream

• 1 Directions
• 2 Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
• 3 In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco 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.
• 4 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.
• 5 Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.