Local and Seasonal Recipes, Menus and More
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INGREDIENTS 16 ounces pinto or kidney beans, cooked and spiced OR 6 cups canned beans with chili sauce 15 ounce can diced tomatoes 1 cup fresh peppers, roasted, peeled and diced (try sweet, hot or a combo) 10 ounce can enchilada sauce 16 ounces elbow macaroni, cooked and drained 16 ounces sharp cheddar, shredded 3-4 green onions, finely chopped DIRECTIONS Preheat oven to 350 degrees. Lightly oil a large ovenproof casserole. Combine beans, tomatoes, peppers and enchilada sauce. Bring to a boil and stir in cooked elbow macaroni. Cover, reduce heat and simmer for 15 minutes or until heated through. Remove from heat. Stir in cooked elbow macaroni and 1/2 the shredded cheddar. Pour into prepared casserole. Top with remaining cheddar and chopped green onions. Bake in preheated oven about 30 minutes or until edges are browned and bubbly. Let sit 5 minutes before serving. Serve hot. Cover and refrigerate leftovers. VARIATION Saucy Sunset on the Ranch - use 2 cans of enchilada sauce. Copyright © 2019 Stefanie Samara Hamblen |
