November 11, 2010

MEXICAN MACARONI AND CHEESE

1/2 c. cooked macaroni (rinse before using)
1 tbsp. butter/butter
1 tbsp. diced onions
1 tsp. green pepper
1/3 can (16 oz.) stewed tomatoes (sliced)
Dash each of garlic powder, cumin and black pepper
1/2 can (6 oz.) tomato sauce
4 slices Velveeta cheese


Melt butter in large frying pan. Saute bell pepper and onion. Add stewed tomatoes and spices. Add tomato sauce and simmer 5-10 minutes. Add cooked macaroni. Add cheese. Cover pan and remove from fire; cheese will melt with existing heat. Serve hot.

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