Baked mexican chilli pasta. In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Stir in chili seasoning mix, tomatoes, enchilada sauce, beans and water. Add the chili powder, undrained tomatoes, tomato sauce, salsa and chilies to the meat mixture.
You can cook Baked mexican chilli pasta using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Baked mexican chilli pasta
- Prepare 1 cup of ground meat (mutton keema).
- You need 1 cup of elbow pasta.
- It’s 1 can of diced tomatoes.
- Prepare 1 of onion.
- It’s 3-4 of slit green chillies.
- You need 1 pack of mexican chilli mix.
- Prepare 1 can of sweet kernel corns.
- It’s 1 cup of shredded mozarella cheese.
- You need 1 tbsp of cumin powder.
- It’s 1 tbsp of coriander powder.
In this version, Chili Mac gets even closer to its roots with authentic Mexican ingredients like chorizo and poblano peppers. It's quick and easy–a true one-pot meal. Serve in bowls, and garnish with small dollops of sour cream or a sprinkling of queso anejo. If desired, top with sliced green onions.
Baked mexican chilli pasta instructions
Golden fry the onion with the chillies, add the meat mixture with tomatoes and spices and cook for 10 min..
Boil the pasta and drain well, prepare the oven at 350 deg cel, coat the baking tray well with cooking spray then add all the ingredients and spread the cheese on the top layer and bake for 10min..
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Layer the remaining pasta into the baking dish then top with the remaining cheese. Turn off the heat and set the oven to broil on high heat. Cook pasta in boiling hot water until al dente, drain and mix together with the Mexican beef mix. Place in a oven proof dish and top with the grated cheddar. Mix in half of the chilli with the pasta in the oven proof bowl.
