Mexican Pasta

Amazing how much the kids loved this one... it's a fun way to serve some great healthy alternatives! I kind of put an Italian flair to everything even chili 1 recipe of Mexican Italian Chili (see instructions below)

2 cups of shredded mozzarella cheese

grating cheese

red pepper flakes (optional)

Boil one pound of sea shell pasta till al dente, drain. Scoop plain pasta onto plate, top with Italian Style Mexican Chili, sprinkle with cheeses and red pepper. Serve with crusty garlic bread, corn bread or bread sticks.

Mexican/Italian Style Chili Recipe

• 2 cans of kidney beans
• 1 can black beans
• 1 can pinto beans
• 1 28 oz can of crushed tomatoes
• 1 16 oz can cut up tomatoes
• 2 clove of minced garlic
• 1/2 teaspoon garlic powder
• 1 package of chili seasoning mix
• 1/4 teaspoon of cayenne pepper
• 2 peppers chopped in small pieces
• 4 pieces of jalapenos peppers chopped
• 2 pound of ground sirloin, chunks of chicken, turkey or sausage
• garnish, with sour cream, Mozzarella, Monterrey Jack, Colby and Cheddar cheese shredded

Fry meat in 4 tablespoons of olive oil, add garlic, until pink is gone. Drain off fat. Add all the rest of the ingredients and cook for at least 1 hour on low. Serve on top of boiled pasta and shredded mozzarella.