November 9, 2010

MEXICAN BEANS AND PASTA BAKE


1 tbsp. oil
1 med. onion, chopped
1 clove garlic, chopped
2" segment hot chili pepper, minced or 1/4 tsp. cayenne
1 tbsp. chili powder
1 qt. undrained canned tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni or other pasta broken into pieces
1 1/2 c. corn kernels
3 c. cooked pink or black beans
1/2 c. sliced olives
1 c. broken corn tacos
1 c. shredded Jack cheese


Heat oil in a 2 quart pot and saute onion, garlic and hot pepper for 3 minutes to soften. Add chili powder and cook briefly. Add tomatoes, oregano and cumin and bring to a boil. Add pasta and corn and simmer 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees. Transfer bean mixture to a shallow 2 quart casserole. Top with tacos and cheese. Bake for 10 minutes to melt cheese. If casserole is assembled in advance and chilled, increase baking time to 20 minutes or until heated through. Top with sour cream at the table.

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