 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Southwestern take on pasta. Ingredients:
1 lb ground chicken |
15 ounces enchilada sauce |
12 ounces sour cream |
15 ounces corn |
15 ounces black beans |
1 cup cheddar cheese |
1 cup monterey jack cheese |
7 ounces medium pasta shells |
Directions:
1. Boil pasta for 7 minutes.
2. drain.
3. brown chicken, season to taste.
4. add enchilada mix, corn, black beans, cheddar cheese, and sour cream.
5. in baking dish, mix chicken with sauce with the shells.
6. Top with the montery jack cheese.
7. back for 20 mins at 350.
|
|