Monday, April 25, 2011

Easy Mexitalian Chicken

Easy Mexitalian Chicken

I did not get a picture of this before it was gobbled up but this was so good and just something different! Love it! If you'd like to see a picture check my friend Shar's blog out where I snagged the recipe from :)

From: Shar's Home Cooking

5 boneless chicken breast (or how many you need)
1 can Chilli (any kind, any style)
1 can italian tomatoes (reg if you don't like italian)
2 cups cheese
Preheat oven to 425.
place chicken breast in a rectangle baking pan.
Pour over the chilli and tomatoes
top with cheese
cover with foil, and pop it in the oven for 1 hour. Take the foil off in the last 20 minutes, if you like a broiled cheese to the top of your dish.
I served it with rice.. it's so yummy

Taco Pasta Casserole

I have been so bad about not taking photo's lately. But this recipe was too good to not add to my blog! Maybe later I can make it again and have a picture to add. This was good. Everyone in the house really liked it. I do not know where I got this recipe.

Taco Pasta Casserole

1 lb. ground beef
1 pkg. taco seasoning mix
1 tablespoon butter
1 large onion; chopped
1 lrg. green pepper; chopped
1 large (16 oz) box shell pasta
2 cans stewed tomatoes
1 jar chunky salsa
2 cups cheddar cheese; grated

In a large skillet over medium heat, brown ground beef and drain
excess liquid. Add taco seasoning spices as directed on the package,
and stir to blend; reserve.

In the same skillet, saute onions and green pepper in 1 tablespoon
butter until tender.

Meanwhile, cook pasta as directed on the pkg. and drain.

In a 9 x 13 inch baking pan, spoon stewed tomatoes on the bottom of
the pan to cover. Layer remaining ingredients in the following order:
pasta, ground beef, and taco seasoning combination, salsa, and
cheese. Repeat layering process until dish is full, making sure to
finish the top layer with cheddar cheese.

Bake in a preheated oven 400 degrees for 25 to 30 minutes.

Remove from onion and let stand 5 minutes. Serve warm.

Serves 6 to 8