Green Chile Pasta Surprise | I am New Mexico

Green Chile Pasta Surprise

Green Chile Pasta Surprise

Mary Kate Brogan
Mary Kate Brogan

YIELD: 11 Servings

PREP: 15 mins


  • 6 ozs egg noodles (wide)
  • 1 1/2 lbs ground chuck
  • 1 Large onion (chopped)
  • 2 tbsp Chimayo New Mexico Red Chile Powder
  • 28 ozs tomatoes
  • 1 cup Hot New Mexico Green Chile
  • 1 lb cheese (Medium Cheddar, grated)
  • 14 ozs corn (drained)


  1. Preheat oven to 350 degrees. Grease a 9- x 13-inch baking pan or 3 quart casserole. Cook the noodles according to package directions in boiling salted water. Drain and reserve. Brown meat and onion in a skillet until meat loses pink color and onions are tender. Salt to taste and add red chile powder. Reserve. While meat is cooking, mix tomatoes and New Mexico Green Chiles in a blender and set aside. Mix noodles, meat mixture and tomato mixture together in a large bowl with the corn and half the grated cheese. Mix well and spoon into a greased 3-quart casserole. Or you can mix the ingredients right in the casserole. Sprinkle remaining cheese on top. Bake in preheated oven until hot and bubbly, approximately 45 minutes.