Santa Fe Pasta

This is a back of the box recipe from Velveeta. If I knew how expensive Velveeta is, I don't know if I would have made this.

Santa Fe Pasta 

3/4 pound Velveeta Pasteurized Process Cheese Spread
2 tablespoons milk
1 can (8 3/4 ounces) whole kernel corn, drained
1 can (8 ounces) kidney beans, drained
2 cups (8-ounces) mostaccioli noodles, cooked, drained
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon chili powder
1 cup corn chips


Cube 1/2 pound Velveeta. Combine with milk in saucepan. Stir over low heat until Velveeta is melted. Add corn, beans, noodles, chilies and chili powder. Mix lightly. Spoon mixture into 1 1/2-quart casserole. Bake at 350 F for 20 minutes. Top with chips and remaining Velveeta, sliced. Continue baking until Velveeta begins to melt.

Makes 6 servings

I thought this recipe sounded pretty good, and I was excited about it, which is why I bought the Velveeta anyway and went ahead making this. I was pretty disappointed because it was a lackluster recipe. I didn't know what mostaccioli is, so I guessed it was a spiral pasta. It is apparently more like penne, but it doesn't really matter. The recipe was just okay. Brian liked it, and C liked it, although she mostly just ate the beans. I thought the sauce was too soupy, and it didn't have a ton of flavor. I probably won't make it again, but if I do, I'll be adding something to the recipe. Just so you all know, Velveeta is made from real milk, and it has less fat than cheddar cheese. And now I'll have to find something to make to use up the rest of it.

Edited: I did have a picture after all.