Chili And Corn Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I serve this over a large lettuce leaf OR some shredded lettuce. Ingredients:
2 ounces (1/2 cup) uncooked medium dried pasta shells |
1 (15-ounce) can vegetarian or turkey chili with beans |
1 (11-ounce) can whole kernel corn with red and greenpeppers, drained |
4 cups shredded romaine lettuce |
1 ounce (1/4 cup) cheddar cheese, shredded |
1/4 cup sliced green onions |
sour cream, if desired |
corn chips, if desired |
Directions:
1. Cook pasta according to package directions. Drain. Return to pan.
2. Add chili and corn to cooked pasta. Cook over medium heat until heated through (2 to 3 minutes).
3. To serve, place 1 cup lettuce on each salad plate; top with 1 cup chili mixture, 1 tablespoon cheese and 1 tablespoon green onion. Repeat with remaining ingredients. Serve with sour cream and corn chips.
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