VEGETARIAN MEXICAN MACARONI (Tom's)
2 c. uncooked macaroni
2 cans kidney beans, drained
2 c. corn
1/2 c. chopped onion
1/2 c. chopped green peppers
1/2 c. chopped red peppers or pimento
1 c. chopped green olives
1 can (15 oz.) and 1 can (8 oz.) Hunts tomato sauce
1 t. chili powder or paprika
1 t. cumin powder
salt to taste
Cook macaroni per package directions. Mix all ingredients together in a (3 quart) casserole. Bake uncovered at 350° for 1 hour. Garnish with tomatoes, green onions and chopped lettuce.
Note: depending on the type of vegetarian you're cooking for, you may want to add some shredded cheese to this dish as well.
egetarian Mexican Macaroni recipe is published in our January, 2004 Menu Minder.