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Chile Con Queso Casserole

  • Prep 30 min
  • Total 0 min
  • Servings 4

Crushed tortilla chips give a crispy finish to a Mexican-accented casserole of pasta and vegetables. MORE + LESS -

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

Steps

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Cup
Calories from Fat
260
% Daily Value
% Daily Value*:
Vitamin A
35%
35%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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