Makes about 6 servings
Ingredients
- 15 oz. can diced tomatoes
- 8 oz elbow macaroni
- 12 oz. salsa
- 1 tsp crushed red pepper
- 1 tsp chili powder
- 10 oz. bag frozen corn, unthawed
- 15 oz. can kidney beans
- 1 TB dried parsley flakes
- 1 cup shredded cheese (optional)
- garnishes: sour cream, cilantro, chopped jalapeno
1. In large pot, cook pasta according to package directions. Drain.
2. In same pot, stir together remaining ingredients over medium heat until heated through. Stir in pasta.
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