Ingredients:
8 -10 ounces penne pasta ( cooked to only firm-tender, drained and set aside)
2 lbs uncooked ground chicken ( can use ground beef also)
1 large onions, chopped
1 tablespoon fresh minced garlic ( optional or to taste, but good to use!)
1 1/2 cups water ( more if needed, can use low-sodium chicken broth in place of water if desired, or use half of each)
1 (1 ounce) package taco seasoning mix
2 (11 ounce) cans whole kernel corn ( use the corn mixed with sweet peppers if possible)
2 1/2 cups sliced pitted olives ( use the large green pimento-stuffed, also you can use black)
3 cups grated cheddar cheese ( or to taste)
1 1/4 cups salsa ( or to taste)
2 (4 ounce) cans green chili peppers, drained
salt and pepper (optional)
1 small green bell peppers, chopped (optional)
Directions:
Grease a 3-quart casserole dish.
In a skillet cook the ground chicken with onion and garlic until brown.
Stir in water (or chicken broth if using) and taco seasoning mix; bring to boil, reduce heat and simmer uncovered for about 10-12 minutes stirring occasionally.
Stir in cooked pasta, corn, olives and half of the shredded cheese, salsa, chile peppers and green bell pepper (if using); mix to combine.
Transfer the mixture to a prepared baking dish.
Set oven to 350 F.
Bake covered for about 35 minutes, then remove from oven and sprinkle the remaining cheese on top.
Return to oven and bake uncovered for another 10-15 minutes.
DELICIOUS!
Servings: 6
Time preparation: 35 min.
Time total: 85 min.