Tex-Mex Corn Macaroni
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
corn macaroni
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 3 | each |
cloves
minced |
*
|
| ½ | cup |
green chili peppers
peeled and chopped (frozen or canned) |
|
| 2 | each |
green bell peppers
chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | cups |
tomatoes
fresh, chopped |
|
| 1 | cup |
corn
fresh or frozen |
|
| 1 | each |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
corn macaroni
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 3 | each |
cloves
minced |
*
|
| 118 | ml |
green chili peppers
peeled and chopped (frozen or canned) |
|
| 2 | each |
green bell peppers
chopped |
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
oregano
dried |
|
| 473 | ml |
tomatoes
fresh, chopped |
|
| 237 | ml |
corn
fresh or frozen |
|
| 1 | each |
onions
chopped |
|
Directions
Cook pasta in boiling water according to package directions.
Sauté onion and garlic in oil over medium-high heat in large skillet about 5 minutes, or until tender.
Add both types of peppers and cook an additional 3 minutes, stirring.
Add chili powder, oregano, tomatoes, and corn and cook another 5 minutes, stirring occasionally.
Drain pasta and add to vegetables in large pan.
Cook over low heat until warm.
