From bhg.com
12 ounces dried bow tie pasta
2 10.75-ounce cans condensed cream of mushroom soup
1 cup milk
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 12-ounce can tuna (water pack), drained and flaked
1 11-ounce can whole kernel corn with sweet peppers, drained
4 cups nacho-flavor tortilla chips, coarsely crushed
1. Preheat oven to 350 degrees F. In a Dutch oven, cook pasta according to package directions; drain. Return to pan. Stir in soup, milk, chili powder, cumin, and salt. Gently fold in tuna and corn. Transfer mixture to an ungreased 2-quart rectangular baking dish.
2. Bake, covered, for 20 minutes. Sprinkle with chips. Bake, uncovered, for 10 to 15 minutes more or until heated through. Makes 6 servings.
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