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Categories:Viewed: 57 - Published at: 3 years ago
Ingredients
- 8 ounces pasta, elbow macaroni uncooked
- 1 each green bell peppers chopped
- 1 each onions chopped
- 2 cups kidney beans, canned
- 1/2 cup corn frozen or canned
- 1 cup tomatoes canned
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup cheddar cheese grated
Method
- Place elbow macaroni in 2 quart casserole.
- Cover with hot tap water.
- Microwave at high for 5 to 6 minutes, then at medium for 6 minutes.
- Set aside until macaroni is al dente.
- Drain.
- Add remaining ingredients except cheese.
- Cover with lid or plastic wrap and microwave at high for 10 minutes, then at medium for 10 minutes OR continue cooking on the stove top until heated through.
- Sprinkle with cheese and let stand until cheese is melted.
