Mexican Pasta

"This is from Busy People's Low-fat Cookbook by Dawn Hall. When I first tasted this, I thought it was just "okay", but after eating on it for the next few days I grew to like it more. I'm not sure if it just needed time to blend the flavors or what? --NOTE-- As I'm typing this in, I notice that the recipe calls for 8 oz cans of corn and beans... I'm pretty sure I used 14 oz cans because I don't think my store sells 8 oz cans."
 
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Ready In:
22mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • In a large non-stick skillet over high heat, bring water, salsa and beef bouillon to a boil.
  • Stir in macaroni, reduce heat to low.
  • Cover, let simmer for 10 minutes.
  • Turn off heat. Stir in corn and kidney beans. Cover.
  • Let sit covered with heat off for two more minutes.

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