8 ounces Medium Shells, Elbow Macaroni, or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 12-ounce can corn, drained
1 jalapeño, cored and thinly sliced
1 tablespoon chili powder
1 teaspoon cumin
2 cloves garlic, finely chopped
1 16-ounce can red kidney beans, rinsed and drained
1 12-ounce jar salsa
1/2 cup shredded low-sodium Cheddar cheese
Servings: 6
1. Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked.
2. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar on top and serve immediately.
Serves 4 to 6
Notes: May be frozen. To reheat, thaw completely and heat in large saucepan over medium-high heat until warmed through.
1 small onion, peeled and finely diced
1 12-ounce can corn, drained
1 jalapeño, cored and thinly sliced
1 tablespoon chili powder
1 teaspoon cumin
2 cloves garlic, finely chopped
1 16-ounce can red kidney beans, rinsed and drained
1 12-ounce jar salsa
1/2 cup shredded low-sodium Cheddar cheese
Servings: 6
1. Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked.
2. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar on top and serve immediately.
Serves 4 to 6
Notes: May be frozen. To reheat, thaw completely and heat in large saucepan over medium-high heat until warmed through.
