Ingredients Jump to Instructions ↓

  1. 12 oz Rotini

  2. 2 c Shredded jack cheese

  3. 1 ds Of pepper

  4. 1/2ts Salt

  5. 1 c Milk

  6. 4 oz Can green chilies, chopped

  7. 1 sm Onion, coarsely chopped

  8. 4 Medium-size chorizo sausages

  9. 1 tb Butter or margarine Boiling salted water

  10. 6 To 8 tomato slices

Instructions Jump to Ingredients ↑

  1. + Directions : Servings: 6 Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water, and drain again. Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.


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