Tex-Mex Tuna Casserole

• 1 (16 ounce) bag spiral shaped pasta
• 1 (10 ounce) can cream of mushroom soup
• 1/4 cup sour cream
• 2 cups milk
• 1 (10 ounce) can Rotel tomatoes & chilies, Drained (spice level to taste)
• 1 (10 -12 ounce) can corn, Drained
• 1 1/2 cups colby-monterey jack cheese, Shredded (or any Mexican cheese mixture will do)
• 2 (6 ounce) cans tuna, Drained & Flaked
• 1/2 cup corn tortilla chips, crumbled (optional)

1. Preheat oven to 350 degrees F.
2. Cook and drain the pasta according to package instructions.
3. In large bowl, combine cream of mushroom soup, sour cream and milk; stir in Rotel, corn, 1 Cup cheese, tuna and cooked pasta.
4. Salt and Pepper to taste.
5. Turn into greased 3-quart baking dish.
6. Top with remaining 1/2 Cup cheese and crumbled tortilla chips.
7. Bake 30 minutes or until bubbling.

pasta, cream of mushroom soup, sour cream, milk, tomatoes, corn, colbymonterey, tuna, corn tortilla chips

Taken from www.food.com/recipe/tex-mex-tuna-casserole-223462 (may not work)