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Chile Con Queso Casserole

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Chile Con Queso Casserole
  • Prep Time 30 min
  • Total Time 0 min
  • Servings 4
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Crushed tortilla chips give a crispy finish to a Mexican-accented casserole of pasta and vegetables.

Ingredients

1
(1-lb.) pkg. Garlic Frozen Vegetables with Pasta
2
cups Progresso™ red kidney beans, drained, rinsed (from 19-oz can)
1
(12-oz.) container mild nacho cheese sauce
1/4
cup water
1
tablespoon cornstarch
1
tablespoon cold water
1/2
cup crushed ranch-flavored tortilla chips

Directions

  • 1 Heat oven to 375°F. Spray 1 1/2-quart casserole with nonstick cooking spray. In medium saucepan, combine frozen vegetables with pasta, kidney beans, nacho cheese sauce and 1/4 cup water; mix well. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 minutes or until vegetables are crisp-tender.
  • 2 In small bowl, combine cornstarch and 1 tablespoon cold water; mix well. Stir into vegetable mixture. Bring to a boil, stirring constantly. Pour into sprayed casserole; top with tortilla chips.
  • 3 Bake at 375°F. for 15 minutes or until hot and bubbly
Nutrition Information 
No nutrition information available for this recipe
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