Pecos Pasta - cooking recipe

Ingredients

8 oz. elbow macaroni
1 Tbsp. 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. salt
1/2 tsp. pepper
1 c. shredded Cheddar cheese

Preparation

Cook macaroni; drain.
In large skillet or electric frypan, melt butter.
Add green pepper and onion.
Cook until tender, not brown.
Add chili, corn and salt and pepper.
Simmer on low heat 5 minutes.
Stir in cooked macaroni.
Top with shredded cheese. Cover; heat on low 5 minutes.