April 18, 2010

TACO TWIST CASSEROLE


 
3 c. rotini or twirls or curly macaroni, uncooked
1 lb. pork sausage links (Jimmy Dean hot is good)
3/4 c. chopped onion
3/4 c. chopped green pepper
1 clove garlic finely chopped
2 c. (16 oz. can) tomatoes, undrained and quartered
1 c. shredded Cheddar cheese
Corn chips
1 1/2 c. (12 oz. can) whole kernel corn, drained
1 c. (8 oz. can) tomato sauce
1/4 c. pitted ripe olives, sliced
2 tsp. chili powder
1 tsp. oregano
1 tsp. salt
2/3 c. (16 oz. can) tomato paste
Cook rotini according to directions. Drain. Meanwhile, simmer sausage in a small amount of water in a large covered skillet for 20 minutes or until done. Pour off water. Brown sausage, remove from pan to cool. Slice into 1/8 inch slices. Add onion, green pepper, sliced sausage and garlic to skillet. Saute until tender. (Add 1 tablespoon vegetable oil if needed). Stir in tomatoes, corn tomato sauce, olives, chili powder, oregano and salt. Bring to a boil. Combine sauce with pasta in 3 quart casserole or 13 x 9 oblong pan. Stir together tomato paste and 1 1/2 cups hot water. Add to casserole mixing well. Bake 350 degrees for 25 to 30 minutes or until bubbly. Top with cheese and corn chips. Serves 8 to 10.

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