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Santa Fe Pasta
Marlys Scherbenske, Lehr, ND

8 ounces mostaccioli, penne or rotini
12 ounces pasteurized process cheese spread (Velveeta), divided
2 tablespoons milk
8-ounce can kidney beans, drained
8-ounce can whole kernel corn, drained
4-ounce can chopped green chilies, drained
1/2 teaspoon chili powder
1 cup corn chips

Cook pasta according to package directions.

Cube 8 ounces of the cheese spread. Combine with milk in saucepan over low heat. Stir until cheese spread is melted. Remove from heat.

Add beans, corn, green chilies, chili powder and pasta; mix lightly. Spoon into an 8 x 8-inch baking dish coated with non-stick spray. Bake at 350 degrees 20 to 30 minutes. Top with chips and slices of remaining cheese spread. Continue baking until cheese spread begins to melt. Serve with freshly baked bread.

Serves 6.

Nutritional Information
With 6 servings, each provides approximately: 380 calories, 18g protein, 47g carbohydrates, 15g fat, 5.6g fiber, 41mg cholesterol, 1.6mg iron, 1059mg sodium.