Pecos Pasta


  • 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


In a large pot of boiling salted water cook macaroni past until al dente. Drain well.

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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.

Serve warm.