Mexican Pasta & Chicken Casserole
CATEGORIES
INGREDIENTS
  • 2 chicken breast
  • 1 cup grated cheese (Mexican blend is good)
  • 1/2 lb shell pasta
  • 4 Tbsp Olive Oil
  • 1 onion, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 cup sweet corn
  • 1 (15oz) can black beans (Drained)
  • 1 (14.5) can peeled and diced tomatoes
  • 1/4 cup salsa
  • 1/4 cup sliced black olives (optional)
  • 1 1/2 Tbsp Taco seasoning mix
  • Salt and pepper to taste
DIRECTIONS
  1. While chicken is browning in olive oil, bring a large pot of lightly salted water to a boil. Add pasta to the water and cook 8-10 minutes. When chicken is done set aside to cool. Cook onion and pepper in oil until lightly browned. (Approx 10 minutes) Stir in corn, beans, tomato, salsa, olives, taco seasoning and salt and pepper. Cut chicken into bite size pieces and add to mixture. Cook another 5 minutes and add to cooked pasta. Serve with grated cheese on top.
RECIPE BACKSTORY
Nee Chicken can be substituted with hamburger meat.