Last Christmas, my fiance’s mother gave me this awesome cookbook. It contained recipes from many of the families at the local church. So, I’ve been picking a few out of there every once in awhile to make deliciousness. This recipe comes from that cookbook, though I admit I have altered it to suit my desires. We’re going to try a different format from the last one, by placing directions in between the pictures.
- 1 can tomatoes, chile variety
- pasta sauce
- vegetables, such as mushrooms, onion, and green pepper
- seasonings (I use garlic salt, oregano, italian seasoning, onion powder)
- taco seasoning (I use a homemade variety found on the internet somewhere, but the recipe officially calls for the store kind, so whatever you want is fine)
- tortilla chips (optional)
First, boil water. Once it comes to a boil, add pasta and cook according to the package directions.
I use frozen chicken, so thaw it out. I use a hot bowl of water and one 12 oz chicken breast.
Cut the thawed chicken into tiny pieces, then cook. Add in seasonings and cook thoroughly.
Once the chicken has cooked, add in various vegetables and cook. Add in the diced tomatoes, pasta sauce, and taco seasoning. Cook a few minutes.
Grease the bottom of your baking sheet, then toss in the pasta with half the cheese. Add the chicken tomato mixture, then top with cheese. Bake at 350 for 30 minutes or so until the cheese on top is a light brown. Remove from oven and serve! Optionally, top at the very end with crumbled tortilla chips. Is good with and without! Around 12 smallish servings, usually I eat 2. I’ve made this a few times since and have stopped adding the tomatoes because they’re so spicy!