Recipe

Pasta Chicken Taco Bake Recipe

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Ingredients

2 lbs uncooked ground chicken (can use ground beef also) .
1 large onion, sliced .
3 c grated cheddar cheese (or to taste) .
salt & pepper (optional) .
8-10 oz penne pasta (cooked to only firm-tender, drained & set aside) .
1 small green bell pepper, sliced (optional) .
1 1/2 c water (more if needed, can use low-sodium chicken broth in place of water if desired, or use half of each) .
1 tbsp fresh minced garlic (optional or to taste, but good to use!) .
1 1/4 c salsa (or to taste) .
1 (1 oz) package taco seasoning mix (or use my own Kittencal's Taco Spice uping Mix) .
2 1/2 c sliced pitted olives (use the large green pimento-stuffed, also you can use black) .
2 (4 oz) cans green chili peppers, drained .
2 (11 oz) cans whole kernel corn (use the corn mixed with sweet peppers if possible)

Directions

Step #1 Grease a 3-quart casserole dish.
Step #2 In a skillet cook the ground chicken with onion & garlic until brown.
Step #3 Stir in water (or chicken broth if using) & taco seasoning mix; bring to boil, reduce heat & let simmer uncovered for about 10-12 mins stirring every once in awhile.
Step #4 Stir in cooked pasta, olives & half of the shredded cheese, salsa, corn, chile peppers & green bell pepper (if using); mix to mix.
Step #5 Transfer the mixture to a prepared baking dish.
Step #6 Set oven to 350 degrees.
Step #7 Bake covered for about 35 mins, then remove this from oven & sprinkle the remaining cheese on top.
Step #8 Return to oven & bake uncovered for another 10-15 mins.
Enjoy the Pasta Chicken Taco Bake recipe

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