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Enchilada Pasta Bake
Ingredients
  • 1 (12 ounces) package rotini noodles, prepared al dente
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • 1 onion, small diced
  • 1 cup small diced celery
  • 1 tablespoon minced garlic
  • 1 can (4-ounces) chopped green chiles
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (10 ounces) chunky Rotel tomatoes
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups shredded Colby-jack cheese
  • ¼ cup thinly sliced green onions, for garnish
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