Ingredients:
16 oz
elbow macaroni (4 cups dried)
2 tbsp
buter
2 small
green peppers Chopped
1 medium
onion – diced small
4 cloves
garlic – minced tiny
4 cans
chili (15oz each)
24 oz corn
– drained
1 tsp
salt
½ tsp
pepper
2 c
shredded cheese
Directions:
Cook pasta according to package directions; drain and set aside.
Melt butter in a large skillet. Add peppers, onion, & garlic. Cook
until tender, but do not brown.
Add chili, corn and seasonings. Simmer on low for 5 minutes.
Stir in pasta
Top with cheese
Cover and heat on low for about 5 minutes. (or stick under broiler
until brown and bubbly.
Alternately, throw it all in a casserole dish and bake at 350º for 30 minutes or until cheese is brown and bubbly.
(makes 12 servings)
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Happy Baking!
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