Mexican Sausage-Mac
Ingredients:
1 (8- ounce) package elbow macaroni
2 T. vegetable oil
1 lb. smoked sausage, sliced
1 cup onion, chopped
1 cup green bell pepper, chopped
1 can diced tomatoes, un-drained
1 cup frozen corn
1 (16 ounce) can kidney beans, drained
1 t. salt
1 t. chili powder
1/2 t. cumin
1/2 t. garlic powder
1 cup Cheddar cheese, shredded
Sour cream, for topping
Instructions:
Boil macaroni in salted water until cooked through; drain. In large skillet, heat oil. Add sausage, onion and green pepper and cook until vegetables are tender, 3-5 minutes. Stir in remaining ingredients, except cheese. Bring to boil, reduce heat and simmer 10 minutes. Stir in cooked macaroni. Stir in cheese until melted. Top each serving with a dollop of sour cream.
