Cheesy Baked Mexi-Rigatoni from Picky Palate Ingredients: • 1 lb ground turkey • ½ tsp salt • 1 large onion, finely chopped • 2 Anaheim green chili’s finely chopped • 1 lb lean ground beef • ¼ tsp pepper • ¼ tsp Lawry’s garlic salt • 1 can cheddar cheese soup • ½ Cup milk or half and half • 1 Cup sour cream • 2 15 oz cans fire roasted tomatoes • Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro) • 2 Cups Mexican blend shredded cheese Instructions: 1. Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside. 2. Place olive oil into a large skillet or pan over medium heat.Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta. 3. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above.Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.
Posted on: Tue, 15 Oct 2013 02:02:23 +0000
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