1.02.2007

Taco Twist

1 pound of cooked meat (You can roast the chicken on the bone and pull the meat off, or use rotisserie chicken, leftover grilled chicken. You can also use 1 pound of ground beef or turkey.)

1) 15 oz can of tomato sauce

1) Package of taco seasoning

8 oz+ sour cream

3 cups uncooked corkscrew pasta, yield about 6 cups cooked

2 cups shredded cheddar cheese

Mix the cooked chicken, sauce and seasoning. Boil the pasta. While the pasta is still hot mix in the sour cream and about ¾ cup of cheese – just make sure that all the pasta is really well coated in sour cream, so you may need a bit more than 8 oz. Pour this mixture into a baking dish. Top with the meat and sauce mixture. Top with the remaining cheese and bake at 350 for about ½ hour.

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