• 6servings
  • 1minutes
  • 737calories

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Ingredients Jump to Instructions ↓

  1. 226.79-283.49 g penne pasta (cooked to only firm-tender, drained and set aside)

  2. 907.18 g uncooked ground chicken (can use ground beef also)

  3. 1 large onion , chopped

  4. 14.79 ml fresh minced garlic (optional or to taste, but good to use!)

  5. 354.88 ml water (more if needed, can use low-sodium chicken broth in place of water if desired, or use half of each)

  6. 28 1/34 package g taco seasoning mix (or use my own recipe#76616)

  7. 2 (623.68 g) can whole kernel corn (use the corn mixed with sweet peppers if possible)

  8. 591.47 ml sliced pitted olives (use the large green pimento-stuffed, also you can use black)

  9. 709.77 ml grated cheddar cheese (or to taste)

  10. 295.73 ml salsa (or to taste)

  11. 2 (226.79 g) can green chili peppers , drained

  12. salt and pepper

  13. 1 small green bell pepper , chopped

  14. Change Measurements : US

  15. Metric

Instructions Jump to Ingredients ↑

  1. Grease a 3-quart casserole dish.

  2. In a skillet cook the ground chicken with onion and garlic until brown.

  3. Stir in water (or chicken broth if using) and taco seasoning mix; bring to boil, reduce heat and simmer uncovered for about 10-12 minutes stirring occasionally.

  4. Stir in cooked pasta, corn, olives and half of the shredded cheese, salsa, chile peppers and green bell pepper (if using); mix to combine.

  5. Transfer the mixture to a prepared baking dish.

  6. Set oven to 350°F.

  7. Bake covered for about 35 minutes, then remove from oven and sprinkle the remaining cheese on top.

  8. Return to oven and bake uncovered for another 10-15 minutes.



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