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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is great with garlic bread and a salad. You can also add or substitute veggies as you wish. Ingredients:
1 cup elbow macaroni |
2 tablespoons olive oil |
1 medium onion, diced |
1 green pepper, diced |
3 cloves garlic, minced |
1 (28 ounce) can stewed tomatoes |
1 (15 ounce) can red kidney beans, drained |
1 (11 ounce) can corn, drained |
2 teaspoons dried basil |
1 1/2 tablespoons chili powder |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
1 cup shredded monterey jack cheese |
Directions:
1. Cook macaroni for about 6 minutes or al dente.
2. Drain.
3. Meanwhile, heat oil in large skillet.
4. Add onion, green pepper, and garlic and cook about 6 minutes over medium heat, stirring frequently.
5. Add tomatoes, kidney beans, corn and seasonings.
6. Cover, and cook for about 15 minutes over medium heat, stirring occasionally.
7. Stir in cooked macaroni and cook additional 3 minutes or so to heat through.
8. Remove from heat, add cheese and stir to blend.
9. Let stand, uncovered, 5 or 10 minutes before serving.
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