Pecos Pasta - cooking recipe

Ingredients

1 (7 oz.) pkg. elbow macaroni
1 Tbsp. butter or margarine
1 small green pepper, chopped
1 small onion, chopped
2 (15 oz.) cans Hormel chili with beans
1 (12 oz.) can whole kernel corn, drained
1 tsp. seasoned salt
1/8 tsp. pepper
1 c. shredded Cheddar cheese

Preparation

Prepare elbow macaroni according to package directions. Drain.
In a large skillet melt butter; add green pepper and onion.
Cook until tender (do not brown).
Add Hormel chili, corn, seasoned salt and pepper.
Simmer on low heat 5 minutes.
Stir in cooked macaroni; top with shredded cheese.
Cover and heat on low 5 minutes.
Yields 6 servings.