Cook the pasta according to package instructions for al dente. Drain, rinse with cold water, and drain the cold water. Pour the pasta in a large bowl.
Toss the pasta with the peas, corn, kale, broccoli and diced grilled chicken.
In a smaller dish mix together the Greek yogurt and avocado. You will have to smash up the avocado, so I usually use a fork to smash/stir. When the mixture is creamy and smooth, squeeze in the lime juice. Stir.
Pour the dressing over the pasta and veggies in the bowl. Stir to coat.
Cook the pasta according to package instructions for al dente. Drain, rinse with cold water, and drain the cold water. Pour the pasta in a large bowl.
Toss the pasta with the peas, corn, kale, broccoli and diced grilled chicken.
In a smaller dish mix together the Greek yogurt and avocado. You will have to smash up the avocado, so I usually use a fork to smash/stir. When the mixture is creamy and smooth, squeeze in the lime juice. Stir.
Pour the dressing over the pasta and veggies in the bowl. Stir to coat.
Ingredients
1 packet of taco seasoning, add to taste
1 can of black beans
1 cup of frozen corn
tortilla chips
1 cup shredded marble cheese divided
1 cup shredded Monterey jack divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, black beans, corn and seasoning into the beef. Remove from heat.
Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the marble and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.
Ideas by Katherine 