International Twist

• 12 oz. rotelle pasta
• 1 lb. low-fat, skinless kielbasa sausage, sliced
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 Vidalia onion, chopped
• 1 (24 oz.) jar mild salsa
• 1 (15 oz.) can kidney beans, drained
• 1 (8 oz.) can no salt tomato sauce
• 1/2 c. sliced ripe olives
• 1 tsp. taco seasoning mix
• 4 oz. shredded low-fat Cheddar cheese
• 4 oz. shredded low-fat Mozzarella cheese
• 3 c. crushed cheese flavored tortilla chips
• low-fat sour cream

1. Preheat oven to 400u0b0.
2. In a large pot of boiling water, cook pasta according to directions.
3. Drain.
4. Meanwhile, saute kielbasa, peppers and onion in a large, nonstick skillet.
5. Add salsa, kidney beans, tomato sauce, olives and taco seasoning and cook until the vegetables are softened (about 7 minutes).
6. Grease a 10-inch glass pie pan with nonstick spray.
7. Pour the pasta mixture into the pan; top with half of the shredded cheeses.

rotelle pasta, lowfat, green bell pepper, red bell pepper, vidalia onion, salsa, kidney beans, tomato sauce, olives, taco seasoning mix, cheddar cheese, mozzarella cheese, crushed cheese flavored tortilla chips, lowfat sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993243 (may not work)