Add a photo

Pecos Pasta

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

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 44 people have saved this

What to Drink?

Wine Zinfandel
 

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 4 ounces macaroni
  • 1 tablespoon butter
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can chili with beans
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 316 | Total Fat: 9.8g | Cholesterol: 26mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2008 by pjoy222 
This was pretty good, very easy to make. I just added some shredded cheese on top, it's good... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2008 by HKWEDDLE 
It was pretty good. Tasted like it was missing something though. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?