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Categories:
sausage elbow macaroni onion green bell pepper garlic chili style chili powder salt kidney beans Cheddar cheese
Viewed: 36 - Published at: 7 months agoIngredients
- 1 package Hillshire Farm(R) Smoked Sausage
- 2 cups uncooked elbow macaroni
- 1 medium onion chopped
- 1 green bell pepper small, chopped
- 2 garlic minced
- 14 1/2 ounces chili style diced tomatoes
- 1 cup frozen corn thawed
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 15 ounces kidney beans or pinto, drained
- 2 cups shredded cheddar cheese
Method
- Cut sausage into 1/4" slices; set aside. Cook macaroni according to package directions; drain and keep warm.
- While macaroni is cooking, heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage, onion, pepper and garlic; cook 4-5 minutes, stirring occasionally or until sausage is browned.
- Stir in tomatoes, corn, chili powder and salt; bring to a boil. Reduce heat to medium-low and cook 10 minutes.
- Gently stir in cooked macaroni and drained beans; heat through, about 3 minutes. Sprinkle cheese over top, cover and cook over low heat until cheese melts, about 4 minutes.
