Cazuela Sabrosa - cooking recipe

Ingredients

1 onion, chopped
1 green or sweet red pepper, chopped
2 cloves garlic, minced
olive oil
1 c. bow-shaped macaroni, uncooked (any macaroni will do)
1 to 2 tsp. chili powder (optional)
1 lb. (2 c.) roast or stew beef, chicken, turkey or pork, in chunks or shreds or 1 lb. ground beef or pork, sauteed until no longer pink and drained of fat
2 c. frozen or 1 (16 oz.) can whole kernel corn, drained
3 fresh tomatoes, chopped or 1 (16 oz.) can, drained and chopped
1 c. buttermilk
4 oz. Neufchatel cheese
4 oz. shredded Monterey Jack or mild Cheddar cheese (1 c.)

Preparation

Saute onion, pepper and garlic in a little oil over low heat, stirring often, until limp.
Oil a shallow 2 1/2-quart baking dish.
Mix next 7 ingredients together.
Dot with Neufchatel, sprinkle with shredded cheese, cover and refrigerate until needed. When ready to bake, set in a preheated 425\u00b0 oven for 10 minutes; then reduce heat to 375\u00b0 and bake 55 minutes or until macaroni tests tender with a fork.
If baking at once use a temperature of 375\u00b0 for 45 minutes.
Serves 6 to 8.