Southwestern Tuna "Bake"
To make this a 20-minute recipe, we combined the ingredients for a tuna casserole plus chili powder, cumin, and corn, and skipped the baking step. Top servings with crushed tortilla chips for crunch.
Ingredients
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1 pound bow tie pasta
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2 cans (10.75 ounces each) condensed cream of mushroom soup
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1 cup milk
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2 teaspoons hot chile powder
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3/4 teaspoon ground cumin
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1/2 teaspoon salt
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1 can (12 ounces) tuna packed in water, drained and flaked
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1 can (11 ounces) Mexicali corn, drained
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1 bag (8.5 ounces) nacho-flavored tortilla chips, coarsely crushed
Directions
1.
In large pot of boiling water, cook bow tie pasta following package directions. Drain.
2.
In medium-size saucepan, whisk together soup and milk. Stir in chile powder, cumin and salt. Bring to simmering over medium-high heat. Add flaked tuna and corn; stir until heated through, about 1 minute.
3.
In large bowl, toss pasta with sauce. Sprinkle crushed chips over top. Makes 8 servings.
Nutrition information
Calories 498, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 34 mg, Sodium 1236 mg, Carbohydrate 71 g, Fiber 4 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
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