| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Pasta, Casseroles, Mexican, Meats | 6 | Servings |
INGREDIENTS
| 12 | oz | Rotini |
| Boiling salted water | ||
| 1 | tb | Butter or margarine |
| 4 | Medium-size chorizo sausages | |
| 1 | sm | Onion, coarsely chopped |
| 4 | oz | Can green chilies, chopped |
| 1 | c | Milk |
| 1/2 | ts | Salt |
| 1 | ds | Of pepper |
| 2 | c | Shredded jack cheese |
| 6 | To 8 tomato slices |
INSTRUCTIONS
Servings: 6 Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water, and drain again. Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings. Source: Sunset Pasta Cookbook posted by Linda Davis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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