Pecos Pasta

Ingredients

• • 2 c uncooked elbow macaroni

  • 1 T butter

  • 1 small green pepper, chopped

  • 1 small onion, chopped

  • 2 15 oz cans hormel chili (no beans)

  • 1 can whole kernel corn (drained)

  • 1 t seasoned salt

  • 1/8 t pepper

  • 1 c shredded cheddar

Preparation

Boil macaroni in water according to directions on box. Drain. In a large skillet, melt butter. Add green pepper and onion. Cook until tender not brown. Add chili, corn, seasoned salt, and pepper. Simmer on low heat 5 minutes. Stir in cooked macaroni, top with shredded cheese. Cover and cook on low heat 5 minutes.