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Home Velveeta Cheesebroccoli Casserole

TEX MEX PASTA Recipe

Ingredients

How to make it

  • Preheat oven to 180 C. Bring sufficient water to boil and cook pasta in it for five to seven minutes or till it is al-dente, stirring gently. Drain, refresh with cold water. Apply oil and set aside. Slice jalapeno peppers. For salsa, heat oil and sauté garlic and onion. Add red chillies, capsicum, roasted cumin powder, red chilli powder and tomato puree. Stir well and add salt to taste. Cook for two to three minutes and then remove from heat. When it cools, add lemon juice and chopped coriander leaves. In another pan, heat garlic and chilli flavoured olive oil and add strips of zucchini, red, yellow and green capsicums. Add salt to taste and stir-fry for three to four minutes. Add boiled fettuccine, sauté and set aside. Take a large baking dish and spread salsa on it. Crumble tortilla chips and sprinkle on salsa. Spread pasta and cover with grated mozzarella cheese. Place jalapeno peppers and bake in the preheated oven for six to seven minutes or till cheese melts completely. Serve hot.

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The Cook

sufia JP, INDIA

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