1 box rotini pasta or whole grain rotini pasta
1 16-ounce jar salsa (mild to hot, your preference)
1 19-ounce can Mexican chili beans (such as black, pinto, or kidney), drained
1 1/2 cups shredded Mexican-style or Jack cheese
1 11-ounce can of corn niblets, drained
Tortilla chips, whole
Salt and pepper to taste
Optional: sour cream, olives, guacamole, additional salsa, tomatoes, or hot peppers
Preheat oven to 350 degrees. Cook rotini according to package directions. Drain. Combine salsa, beans, corn, and half the cheese in a casserole dish. Add remaining shredded cheese and desired amount of tortilla chips on the top of the casserole and bake 20 to 30 minutes.
Optional: Add 2 cups cooked shredded chicken to rotini, salsa, and bean mixture.
Serve with sour cream, olives, guacamole, salsa, tomatoes, or hot peppers.
Yield: 6 or 8 servings
Source: Mueller's Pasta
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.