Monday, March 26, 2007

Arizona Slop

1-2 Tbsp oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 Tbsp chili powder
1/2 tsp salt
28 oz can diced tomatoes
16 oz can kidney beans, rinsed and drained
16 oz can corn
8 oz macaroni, cooked and drained
shredded cheddar (optional)

In large skillet, heat oil. Add onion, pepper, garlic, chili powder, and salt. Saute 4 minutes.
Stir in tomatoes, kidney beans, and corn. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
Stir in macaroni.
Top each serving with shredded cheddar, if desired.

*Note: We love this with the cheese, but it is fine without it, too. Generally have tortilla chips with this, and sometimes corn bread.

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