Mexican Rotini Casserole

by Whiski Business on May 25, 2011

Ahhhhhhh, COMFORT FOOD!!!

the goods

A plate of yummy goodness that tickles the tummy!!

what you'll need

Here’s what you’ll need, more or less.

chop it up

A little chopping goes a long way!

it gets better

I know it really doesn’t look so great,

it got better

but trust me—it’s good!

bake it

Bake it baby!!!!

Mexican Rotini Casserole

2 LB ground turkey

3 cups uncooked rotini (to be cooked later)

½ large onion diced

1 bell pepper diced

½ jalapeño diced

2 cloves garlic minced

1 T fresh parsley minced

1 14.5 oz can diced tomatoes (do not drain)

1 ½ tsp ground cumin

2 tsp chili powder

2 tsp garlic powder

1 8 oz pkg Neufchatel cheese (it’s lower in fat)

1 cup shredded Mexican cheese

Salt and pepper to taste.

In large frying pan brown turkey, drain off any excess moisture or grease. Add onion, bell pepper, jalapeño, garlic, parsley, tomatoes, and spices. Cover and simmer on low while you cook the pasta according to box. Add the Neufchatel cheese to the turkey mixture incorporate thoroughly. Add the cooked pasta to the turkey mixture, do a taste test! Add more S & P or other spices if you please. Put into a greased baking dish top with shredded cheese and bake @ 350 until cheese is melted and it looks yummy! Top with sour cream and sliced green onions if desired.

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