Chorizo Noodle Casserole

12 ounces Rotini; cooked and drained
1 tablespoon butter or margarine
1 pound Mulay’s chorizo
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices

Melt butter in a large frying pan over medium high heat. Cook chorizo and crumble.  Add onion and cook until onion is limp, about 5 minutes.  Add cooked pasta, chilies, milk, salt and pepper to taste.  Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.