|
|
1 tablespoon |
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oil
|
|
1 |
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medium onion, chopped
|
|
1 |
|
large clove garlic, chopped
|
|
2 inch |
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segment hot chili pepper, minced, or 1/4 teaspoon cayenne
|
|
1 tablespoon |
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chili powder
|
|
1 quart |
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undrained canned tomatoes
|
|
1 teaspoon |
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oregano
|
|
1/2 teaspoon |
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cumin
|
|
1 cup |
|
uncooked whole wheat elbow macaroni or other pasta broken into pieces
|
|
1 1/2 cups |
|
corn kernels
|
|
12 ounces |
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Randall Pinto Beans, drained and rinsed
|
|
1/3 cup |
|
sliced olives
|
|
1 cup |
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broken corn tacos
|
|
1 cup |
|
shredded Jack cheese
|
|
|
|
 |
Heat oil in 2 quart pot and sauté onion, garlic, and hot pepper for 3 minutes to soften. Add cayenne (if included) and chili powder and cook briefly. Add tomatoes, oregano, and cumin, and bring to a boil.
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|
Add pasta and corn and simmer, uncovered, for 15 minutes until pasta is just tender. Stir in Randall Beans and olives.
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|
Preheat oven to 325 degrees.
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|
Transfer bean mixture to a shallow 2 quart casserole. Top with tacos and cheese.
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|
Bake for 10 minutes to melt cheese. If casserole is assembled in advance of baking and chilled, increase baking time to approximately 20 minutes, or until heated through.
|
|
Serves 6 |
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