| 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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