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Mexican Beans & Pasta Bake 12
Nb persons: 12
|2 medium||onion, chopped|
|2 clove||garlic, chopped|
|1/2 tsp||cayenne pepper|
|2 tbsp||chili powder|
|2 quart||undrained canned tomatoes|
|2 cup||uncooked whole wheat pasta|
|6 cup||cooked pink or black beans|
|2/3 cup||sliced olives|
|2 cup||broken corn chips|
|2 cup||shredded Jack cheese|
1)Heat oil and sauté onion, garlic to soften. Add cayenne and chili powder and cook briefly. Add tomatoes, oregano and cumin and bring to a boil.
2)Add pasta and corn and simmer, uncovered, for 15 minutes until pasta is just tender. Stir in beans and olives.
3)Preheat over to 325.
4)Transfer beans to shallow baking pan. Top with chips and cheese. Bake for 10 minutes to melt cheese.
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