• eft-over chili
• taco seasoning (to taste)
• prepared pasta (elbow or rigatoni)
• mozzarella cheese
• crumbled cornbread (also left over)

1. Combine first four ingredients in a big bowl and then place into a baking pan (I used my lasagne pan). Top with extra mozzarella cheese and then with crumbled cornbread.
2. Bake at 350 for about 45 minutes (or until it's heated through)

I love chili this time of year and I make a lot; even though there is just the two of us, so naturally I have a lot left over. I didn't want to freeze it and thought about making up something new (for us) with it. This is so comforting on a cold day.