Mexican Chili Pasta Recipe
 
 
This is a highly customizable dish that is very family friendly. Add diced green chilis for a kick or leave out for a mild dish. My kids love black olives so I go heavy with those and cheese and leave out the meat for vegetarian.
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Ingredients
  • 2 cans chili starter (I used ½ a jar of Frontera)
  • 1-2 cans of diced tomatoes (use the ones w/green chilis for a little kick)
  • Sliced black olives (to taste... we used 1½ cups)
  • ½ - 1 lb pasta (we used elbow but shell works nicely also)
  • Shredded cheese to taste (choice on type but Mexican blend works great)
  • Beans to taste (kidney or black work nicely, I used 25 ounces)
  • 1-2 lbs of ground beef (optional... we did not use this)
Instructions
  1. Cook pasta to desired tenderness. If using ground beef, brown and drain. Mix all ingredients together leaving enough cheese to spread on top (I use about a handful in the mixture and then another for the top). Bake 15-20 minutes at 350 degrees. My kids like to add a little shredded cheese on top before eating.
Recipe by OurKidsMom at http://www.ourkidsmom.com/mexican-chili-pasta-recipe-vegetarian/