Enchilada Pasta Bake

By jetmech07

Ingredients

• 4 1/2 cups medium pasta shells, uncooked
• 2 tsp oil
• 1 small onion, chopped
• 1 red pepper, chopped
• 1 envelop taco seasoning
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups ready chicken, cubed
• 1 can (15 oz) black beans, rinsed and drained
• 3 green onions, thinly sliced, divided
• 2 cups shredded Mexican cheese

Preparation

Step 1

Heat oven to 375.

Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onion, peppers; cook 3-5 minutes or until crisp/tender, stirring frequently. Stir in seasoning envelop and tomatoes; cook and stir 3 minutes. Add chicken, beans and half of green onions. Remove from heat.

Drain pasta. Add chicken mixture; mix lightly. Pour into a 9x13 baking dish; top with cheese.

Bake 20-25 minutes or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions.