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Ingredients Edit

Directions Edit

  1. Chop the onion and green pepper.
  2. Drain and rinse the canned beans.
  3. Cook macaroni per instructions and drain.
  4. In a large skillet heat oil over medium high heat.
  5. Add onion, green pepper, garlic, chili powder, salt and cumin; saute for about 4 minutes until vegetables are tender.
  6. Stir in the tomatoes (undrained) breaking them with a spoon.
  7. Add kidney beans and corn (already thawed); bring to a boil.
  8. Reduce heat to simmer and continue cooking for 15 minutes stirring occasionally.
  9. Toss in cooked macaroni.
  10. Sprinkle with the shredded cheese.
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