| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
pk |
(16-oz) wagon wheel or rotelle macaroni |
| 1/2 |
lb |
Fully-cooked chorizo sausage, thinly sliced |
| 1 |
lg |
Green pepper, diced |
| 1 |
lg |
Onion, diced |
| 1 |
sm |
Zucchini (about 6 ounces), diced |
| 2 |
cn |
(14 1/2- to 16-oz) low-sodium stewed tomatoes |
| 1 |
cn |
(16-oz) no-salt-added whole-kernel corn, drained |
| 1 |
cn |
(4-oz) diced mild or medium green chilies |
|
|
Coarsely shredded Monterey Jack cheese for garnish |
INSTRUCTIONS
Work Time: 30 minutes Total Time: 30 minutes
1. Prepare macaroni as label directs but do not add salt to water; drain
and keep warm.
2. Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green
pepper, and onion, stirring frequently until vegetables are tender; discard
any fat in skillet.
3. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid;
heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors.
4. Stir macaroni into mixture in skillet; sprinkle with shredded cheese.
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