Comforting Mexican Pasta CasseroleVeg
Looking for a hot, hearty dinner that comes together in a flash? This comforting Mexican Pasta Casserole is the perfect solution for busy weeknights. Featuring savory ground beef, zesty Hatch Green Chile, and a rich, creamy sauce, it’s packed with flavor and topped with plenty of melty cheese. Whether you are feeding a hungry family or looking for an easy meal-prep option for the week, this cozy, satisfying dish is sure to become a regular in your recipe rotation.
Ingredients
1 cup Weikfield Fusilli Pasta
1 small Onion (chopped)
5 cloves Garlic
1 large Tomato
to taste Salt
to taste Cumin Powder
as needed Olive oil
1 cup of Hatch green chili
1 cup of cream of mushroom soup
2 cup of shredded cheese
1 cup of sour cream
Instructions
1
Boil water in a large pot and add salt. Add the pasta and cook until soft but firm. Drain the water and keep the pasta aside.
2
Heat oil in a pan. Add chopped onion and sauté until light golden. Add garlic and cook for a minute.
3
Add capsicum, sweet corn, and boiled kidney beans. Stir well and cook for a few minutes.
4
Add chopped tomatoes, tomato sauce, red chili powder, cumin powder, oregano, and salt. Cook until the tomatoes become soft and the mixture thickens.
5
In another pan, heat milk gently. Add flour and stir continuously so no lumps form. Cook until slightly thick.
6
Add the cooked pasta into the Mexican vegetable mixture. Pour the creamy milk mixture and mix everything well.
7
Transfer the pasta mixture into a baking dish. Spread grated cheese evenly on top.
8
Bake in a preheated oven until the cheese melts and becomes slightly golden on top.
9
Remove from the oven carefully. Garnish with fresh coriander and serve hot.
