12 ouncepackagedried jumbo shell macaroni
large green and/or red sweet peppers, chopped
- 1 1/2
cupschopped red onion
fresh jalapeno chile pepper, seeded and chopped
cupschopped cooked chicken
16 ouncecanrefried beans
1 1/4ouncepackagetaco seasoning mix (3 Tbsp.)
10 ouncecanenchilada sauce
8 ounceshredded Mexican-style four-cheese blend
cupsliced green onions
cupsnacho cheese-flavored tortilla chips, crushed (2 oz.)
Avocado dip and/or sour cream
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
2. In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.