Pecos Pasta Recipe - Allrecipes.com
Pecos Pasta Recipe

Pecos Pasta

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"A fast dish to prepare when you are short on time, but still need to provide a hot, nutritious meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a large pot of boiling salted water cook macaroni past until al dente. Drain well.
  2. Meanwhile, in a large skillet melt the butter or margarine and add chopped green bell pepper and chopped onion. Cook vegetables until tender. Add chili beans, corn, salt and pepper. Simmer on low heat for 5 minutes. Stir in cooked and drained macaroni. Cover and cook on low 5 minutes.
  3. Serve warm.
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Reviews More Reviews

Aug 08, 2011

Been making this for years, it's a great easy dish. I've always spiced it up with some extra chopped red chilies and also cover with shredded cheddar.

 
Dec 14, 2012

I've made this for years, but with a few different variations. 1st and most importantly, I put ground beef in mine along with 1 chili seasoning for every lb. of beef. 2nd, loads of cheddar chz. 3rd, I prefer the texture of the rotini noodle to elbow macaroni. Then I top it off with extra cheddar and some hot giardiniera. I find this to be a much more satisfying meal. I usually make enough to be frozen and reheated at a later date. P.S. ALL my friends RAVE about this! I guess what I really transformed this into is a glorified chili but it's AWESOME.... ENJOY!!!!

 

5 Ratings

Aug 20, 2008

It was pretty good. Tasted like it was missing something though.

 
Feb 14, 2015

This was a good meatless dinner. I used all the ingredients, just served it differently. Because my DH isn't a huge fan of meatless, I added an extra can of chili beans to give the dish extra substance. Not exactly sure about the beans, I bought a can of Bush's® Chili Magic (15.5oz) and Brooks® Chili Beans (15.5 oz)and used the listed amounts of all the other ingredients. Because our 2-yr. old niece was eating with us, I had to use mild beans, otherwise I would have bought hot beans. I didn't mix the cooked pasta in the dish as I knew there would be leftovers. So instead, I served the beans mixture over mini penne pasta. This is how I would do so, again. I pulled a small portion out for our niece and then added cayenne pepper to ours. I thought the non-cayenne pepper was good but we really enjoyed the spiced up version. Cottage Cheese, fresh strawberries and French bread were served with the dish. We have plenty of leftovers for lunch today.

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 49.2 g
  • 16%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 1336 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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