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1 pkg elbow macaroni
1 tbs margarine
1 tbs olive oil
1 large green pepper, chopped
1 large onion, chopped
2 clove garlic, minced
2 cup chili with beans
1 can Mexicorn, drained
1 tsp salt
1/2 tsp red pepper
1/8 tsp dried red pepper
8oz shredded cheddar cheese
Prepare elbow macaroni according to package directions. Drain. In large skillet or Dutch oven,
sauté onions, green pepper, and garlic until onions are clear. Add chili, Mexicorn,
and spices. Simmer 5-10 minutes. Stir
in macaroni. Top with cheese. Cover
and cook over low heat 5 minutes.
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