CHIP TORTELLINI TO & CORN BAKE,

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SERVES 4 PREP 10 min­utes

COOK 15 min­utes COST $3.50 a serve

625g packet fresh ham and cheese

tortellini

375g bot­tle en­chi­lada sauce

35g packet taco sea­son­ing

2/3 cup re­duced-fat grated tasty cheese,

plus 2/3 cup ex­tra

175g packet corn chips

2 ta­ble­spoons chopped flat-leaf pars­ley

1 Pre­heat oven to 200ºC/180ºC fan-forced. Grease a 2-litre (8-cup) oven­proof dish. Cook pasta in a large saucepan of boil­ing salted wa­ter for 3 min­utes or un­til tortellini floats to the sur­face. Drain. Trans­fer tortellini to pre­pared dish.

2 Whisk en­chi­lada sauce and taco sea­son­ing in a bowl. Pour sauce mix­ture over tortellini in dish. Sprin­kle with cheese. Bake for 5 min­utes. Re­move from oven. Push corn chips into tortellini mix­ture. Sprin­kle with ex­tra cheese. Bake for a fur­ther 5 min­utes or un­til golden brown.

3 Serve sprin­kled with pars­ley.

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