Servings: 4
Ingredients:
1 cup salsa
2/3 cup uncooked elbow macaroni
3/4 cup water
2 teaspoons chili powder
1 15 to 16-ounce can kidney beans -- rinsed and drained
1 8-ounce can tomato sauce
1/2 cup shredded Cheddar cheese
Directions:
Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low.
Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.
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