CHIP TORTELLINI TO & CORN BAKE,
SERVES 4 PREP 10 minutes
COOK 15 minutes COST $3.50 a serve
625g packet fresh ham and cheese
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.