Taco Pasta

• 8 ounces dry penne pasta
• 2 lbs uncooked ground chicken
• 1 cup chopped onion
• 1 12 cups water
• 1 (1 1/4 ounce) envelope taco seasoning mix
• 2 (10 1/2 ounce) canswhole kernal corn with sweet peppers (drained)
• 2 cups sliced pitted ripe olives
• 8 ounces shredded cheddar cheese
• 1 cup salsa
• 2 (4 ounce) cansdiced green chili peppers (drained )
• 8 cups shredded lettuce
• 2 medium tomatoes, cut into thin wedges

1. Preheat oven to 350 degrees, and cook pasta according to directions, and set aside.
2. In a large skillet,cook ground chiocken, and onion half at a time, until meat is brown, and drain fat.
3. Return mixture to skillet, and stir in water, and taco seasoning mix, bring to a boil, and reduce heat.
4. Simmer uncovered for 2 minutes, stirring occasionally.
5. Stir in cooked pasta, corn, olives, and half of the shredded cheese,all the salsa, and all the chile peppers.
6. Transfer mixture to a lightly greased 3 quart rectangular casserole.
7. Bake uncovered for 35-45 minutesor until heated through.
8. Remove from oven and sprinkle the remaining cheese.
9. Serve with lettuce, tomato, tortilla chips, and sour cream.

penne pasta, ground chicken, onion, water, taco, canswhole kernal, olives, cheddar cheese, salsa, green chili peppers, shredded lettuce, tomatoes

Taken from www.food.com/recipe/taco-pasta-456030 (may not work)