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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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originally from better homes and gardens-with a few changes. cheesy yummy spicy goodness. i also sometimes just use the small shell pasta without stuffing them. Ingredients:
1 (12 ounce) package dried jumbo shell macaroni |
2 large green bell peppers, chopped |
1 (15 1/4 ounce) can fiesta corn |
1 jalapeno pepper, seeded and chopped |
2 tablespoons vegetable oil |
2 cups chopped cooked chicken |
1 (15 ounce) can black beans, rinsed and drained |
3 tablespoons taco seasoning mix |
2 (10 ounce) cans enchilada sauce |
1 (8 ounce) package four-cheese mexican blend cheese |
1 cup green onion, diced |
2 cups nacho cheese flavored chips, crushed |
guacamole, sour cream, cilantro (optional) |
Directions:
1. preheat oven to 350.
2. cook pasta for about 8-10 minutes rinse and drain. set aside.
3. in skillet, cook peppers and jalapeno in hot oil over med. heat for 5 minutes.
4. stir in chicken, black beans, corn, seasoning mix, and 1/2 cup enchilada sauce. cook for 5 mins, stirring twice.
5. stir in 1/2 cup of cheese and 1/2 cup of green onions until blended.
6. spread 1 cup of enchilada sauce in a 3 quart rectangular baking dish. divide filling among shells and put on top of sauce.
7. drizzle with remaining 1/2 cup enchilada sauce.
8. bake, covered, for 30 minutes.
9. uncover, sprinkle with remaining cheese, and bake for 5-8 mins longer.
10. top entire dish with chips and remaining 1/2 cup green onions.
11. serve with guacamole, sour cream and/ or cilantro.
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