Post by chief_cook2 on Mar 19, 2004 19:49:38 GMT -6
1 pkg. elbow macaroni (7 oz)
1 cup frozen whole kernel corn
1 jar (8 oz) salsa
1 small green bell pepper; chopped (1/2 c.)
1 can (14 1/2 oz) whole tomatoes, undrained
1 c. shredded cheddar cheese (4 oz)
Cook and drain macaroni and directed on package.
While macaroni is cooking, heat remaining ingredients except cheese
to boiling in a 2 qt. saucepan over medium heat, breaking up
tomatoes; reduce to heat to low. Simmer uncovered for 5 minutes.
Stir in macaroni. Sprinkle with cheese. Cover and let stand about 5
minutes or until the cheese is melted. Serve with grated Parmesean
cheese if desired.
Makes 4 Servings