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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I got this recipe from a friend who got it from a Betty Crocker cookbook. A very quick and easy mexican casserole. Great reheated as well. Ingredients:
1 lb rigatoni pasta, cooked |
2 teaspoons olive oil |
1 clove garlic, minced |
2 jalapenos, minced no seeds |
1 (28 ounce) can tomatoes, undrained |
2 tablespoons chili powder |
1 1/2 teaspoons cumin |
1 teaspoon dried oregano |
8 ounces cubed cooked chicken |
1 can sliced olive |
1 cup monterey jack cheese |
Directions:
1. Preheat oven to 375.
2. While cooking pasta heat oil over medium heat in a frying pan.
3. Add garlic and jalepenos.
4. Cook 3 minutes.
5. Add chili powder, stir 1 minute.
6. Mixture will be thick and powdery.
7. Add tomatoes with liquid, cumin, and oregano.
8. Simmer 15 minutes.
9. Combine drained pasta, chicken, olives, 3/4 c.
10. of the cheese and sauce.
11. Pour into 2 quart baking dish sprayed with vegetable oil.
12. Sprinkle remaining cheese on top, cover loosely with foil.
13. Bake 15 minutes until heated through.
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