When I was a kid, my mom made an often requested dish called Chuckwagon Wheelies. We LOVED the wagon wheel pasta in our dinner more than we probably should have, which was probably a blessing for my mom since we devoured our dinner. While I couldn't say where this recipe originated, I had mom send me the original recipe so I could double-check it before posting it here. Turns out I use only a couple of the original ingredients. Whoops! I'm constantly learning through this process of writin a blog that mostly I never follow directions.... Oh well.
So here's our family's adapted chuckwagon wheelie recipe - a casserole full of tomatoes, peppers, beans and cheese. I left out the tomato soup just for you. We hope you enjoy it as much as we do!
Active Time: 20 minutes
Cooking Time: 40 minutes
2 cans Diced Tomatoes, drained
2 cans Kidney Beans, drained
2 Bell Peppers or Poblanos, diced
1 Tbsp Garlic, diced
1 cup cooked Pasta, some kind of shape - bonus if you can find wheels
1 Tbsp Chili Powder
1 tsp Cumin
4 cups Tortilla Chips
2 cups Cheddar Cheese, grated
Preheat your oven to 350 degrees. Stir the tomatoes, kidney beans, peppers, garlic, pasta, chili powder and cumin together in a bowl. Pour into a 9 X 13 casserole dish. Top with crushed tortilla chips, cover with foil and bake for 30 minutes.
Remove the foil and add the cheddar cheese to the top, bake for 10 more minutes or until the cheese is melted.