Pecos Pasta
 
1   7 oz.) pkg. elbow macaroni (2 c.,uncooked)
2   15 oz.) cans hormel chili with beans
1   12 oz.) can whole kernel corn, drained
1 Tbsp  butter
1 small  green pepper, chopped
1 small  onion, chopped
1 tsp  seasoned salt
1/8 tsp  pepper
2 cup  shredded cheddar cheese
 
cook macaroni; drain. in large skillet, melt butter. add green pepper 
and onion. cook until tender. do not brown. add chili, corn, seasoned 
salt and pepper. simmer on low heat, 5 minutes. stir in cooked macaroni; 
top with shredded cheese. cover and heat on low for 5 minutes. makes 6 
servings. 
-- 
(ID: 13624) Mirror: rec.food.recipes: Tue, Apr 1, 2003


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