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Tex-Mex Corn Macaroni

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Submitted by honey1

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 453.6
POUND G CORN MACARONI *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
3 3
EACH EACH CLOVES
minced *
½ 118
CUP ML GREEN CHILI PEPPERS
peeled and chopped (frozen or canned)
2 2
EACH EACH GREEN BELL PEPPERS
chopped
1 15
TABLESPOON ML CHILI POWDER
1 5
TEASPOON ML OREGANO
dried
2 473
CUPS ML TOMATOES
fresh, chopped
1 237
CUP ML CORN
fresh or frozen
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 138 49% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 7g
Vitamin A 32% Vitamin C 146%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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