Whoa! Wild temperature swing from the upper 90’s early in
the week to a high of 71 and cloudy/rainy. For me, that means I want a
comforting casserole. This is just one of those dishes that you can make on a
whim with whatever you have. Don’t have chili? What about beans and some chili
powder? Don’t have small pasta? Break up some spaghetti. Don’t like the
veggies? Leave them out. Want it hotter? Try tomatoes with green chiles in
place of the diced tomatoes. Use jack cheese with peppers instead of the
cheddar. Add some hot sauce. Really, you could put the base in individual
casseroles and let people decide for themselves how to customize it before you
bake!
1 (15 ounce) can chili-your choice (I have a vegetarian one)
1 (14. 75 ounce) can petite diced tomatoes (or crushed tomatoes, tomato sauce, whatever)
1 small can tomato paste
15 ounces water (see what I did there? I used the chili can!)
½ cup sweet white onion, diced
½ cup green pepper, diced
1 cup frozen corn, thawed
1 cup American cheese, cubed
1 cup plain tortilla chips, crushed
1 cup shredded cheddar cheese
Directions: Cook
the pasta on the stovetop according to package directions. Preheat oven to 350
degrees F. Spray a 3 quart casserole dish with cooking spray and set aside. Drain
well and put right back in the same pan with the heat on medium low. Add the
chili, tomatoes, tomato paste, water onion, pepper, corn, and American cheese.
Cook and stir until the cheese melts. This should be a really loose sauce at
this point—once it starts baking, the pasta will absorb any extra juices. If it
seems dry, add a bit of water. Taste and adjust the seasoning—you may want salt
or pepper, hot sauce, etc.
Pour the chili mixture into your casserole. Combine the cheddar cheese and crushed tortilla chips and sprinkle over the top. Bake for about 35 minutes or until the cheesy topping is melted, gooey and gorgeous.
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