Tex-mex corn macaroni

6 servings

Ingredients

Quantity Ingredient
1 pounds Corn macaroni (found in natural food stores)
2 tablespoons Vegetable oil
1 Onion; chopped
3 Garlic cloves; minced
½ cup Chile peppers, green; peeled and chopped (frozen or canned)
2 Green peppers; chopped
1 tablespoon Chili powder
1 teaspoon Oregano, dried
2 cups Tomatoes, fresh; chopped
1 cup Corn kernels, fresh or frozen

Directions

Cook pasta in boiling water according to package directions. Saute onion and garlic in oil over medium-high heat in large skillet about 5 minutes, or until tender. Add both types of peppers and cook an additional 3 minutes, stirring. Add chili powder, oregano, tomatoes, and corn and cook another 5 minutes. stirring occasionally. Drain pasta and add to vegetables in large pan. Cook over low heat until warm.

Total calories per serving: 310. Fat: 6 grams Source: Vegetarian Journal, Sept. - Oct 1993/MM by DEEANNE

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