This dish is excellent and 90’s inspired with using a ground protein and pasta option. We’ve upped the nutritional benefit by dialing back on the pasta, using a higher protein and fiber pasta, as well as using canned beans and more vegetables. This dish is simple to whip up but make sure you have a big enough pan so that the goodness doesn’t spill over

 How It’s Made:

1. Heat oven to 400 degrees
2. Bring a medium size pot of water to boil and cook noodles 2 minutes less than the package directions
3. Drain off excess water
4. In a large cast-iron (or oven safe pan), brown the ground pork
5. Chop onion and celery
6. Add to the ground pork and cook for 5 additional minutes
7. Drain the hatch green chiles and add to pan
8. Drain the diced tomatoes and add to pan
9. Drain and rinse the pinto beans and add to pan
10. Add the noodles, salsa, chili powder, garlic powder, cumin and combine
11. Bake for 15 minutes
12. Pull the casserole out of the oven and add the cheese and bake for an additional 5 minutes
13. Let it set up for 30 minutes
14. Garnish with chives and cilantro as desired
15. Option to serve with Hatch Chile cornbread

Serves 8

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