Total Time: 1hr 5mins
Prep Time: 20 mins
Cook Time: 45 mins
Servings: 6
Ingredients
- 2 tablespoons oil
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 1 cup celery, sliced
- 1 (1 1/4 ounce) package taco
seasoning
- 1 (15 ounce) can black beans, drained &
rinsed
- 1 (15 ounce) can red kidney beans, undrained
- 1 (16 ounce) can tomato sauce
- 1 (16 ounce) can diced tomatoes
- 2 cups elbow macaroni, dry
- 1 cup cheddar cheese, grated
Directions
- Cook macaroni according to package directions,
drain and rinse in cold water, set aside.
- In a large skillet, saute onion, pepper and
celery in oil until softened.
- Stir in taco seasoning, beans, tomatoes and
tomato sauce.
- Simmer for 10 minutes.
- Remove from heat and stir in cooked noodles.
- Spread mixture in a 9 x 13 pan. (or, put in
gallon ziploc bag and freeze--write baking instructions on the bag, then
when you are ready to eat it, thaw in warm water for about 10 minutes, put
in pan and bake).
- Bake, uncovered at 375 for 45 minutes.
- Sprinkle cheese on top and bake five more minutes or until cheese is melted.
