Mexican Beans and Pasta

1 Tbsp. oil
1 med. Onion, chopped
3-4 cloves of garlic, minced
1 Tbsp. homemade chili powder
1 quart undrained canned tomatoes
1 tsp. oregano
½ tsp. cumin
1 cup uncooked w. w. elbow macaroni or chopped other pasta broken into pieces
1 ½ cups corn kernels
3 cups cooked pinto beans or black beans
1/3 cup sliced olives
corn chips
melty “cheese”

Heat oil in a 2-quart pot and sauté onion and garlic for 3 minutes. Add chili powder and cook briefly. Add tomatoes, oregano, and cumin, and bring to a boil.

Add pasta and corn and simmer, uncovered, for 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. Bake for 10 to 15 minutes or until hot. If casserole is assembled in advance of baking and chilled, increase baking time to approximately 30 minutes, or until heated through. Serve with corn chips and melty cheese on top. A nice green salad is nice too.

Heat oil in a 2-quart pot and sauté onion and garlic for 3 minutes. Add chili powder and cook briefly. Add tomatoes, oregano, and cumin, and bring to a boil.

Add pasta and corn and simmer, uncovered, for 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. Bake for 10 to 15 minutes or until hot. If casserole is assembled in advance of baking and chilled, increase baking time to approximately 30 minutes, or until heated through. Serve with corn chips and melty cheese on top. A nice green salad is nice too.