This recipe uses the leftovers from my chili recipe that you can find published.I always put leftover chili in a 32oz mason jar and store in the freezer and this is a great reuse of it.
- 32 oz leftover chili
- 4-6 oz velveeta cheese
- 6 oz elbow pasta
- Shredded Monterey Jack
- 1 Thinly sliced fresh jalapeño
- 1 cup water
Start by defrosting your 32oz mason jar of chili or use fresh chili
Add the chili to the pot and add 1 cup of water so the pasta has more liquid to absorb. Once it’s simmering add in the pasta and cover and cook for about 15 to 20 minutes and check the pasta for tenderness
Add in the velveeta until melted
Pour the chili into baking dishes and top with shredded cheese and nestle the thinly sliced jalapeños and bake at 400 until the cheese is melted and jalapeños start to curl.
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