Ingredients
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2 tablespoons oil
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1 cup onion, chopped
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1 cup green pepper, chopped
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1 cup celery, sliced
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1 (1 1/4 ounce) package taco seasoning
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1 (15 ounce) can black beans, drained & rinsed
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1 (16 ounce) can tomato sauce
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1 (16 ounce) can diced tomatoes
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2 cups elbow macaroni, dry
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1 cup cheddar cheese, grated
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1 (15 ounce) can red kidney beans, undrained
Instructions
- Cook macaroni according to package directions, drain and rinse in cold water, set aside.
- In a large skillet, saute onion, pepper and celery in oil until softened.
- Stir in taco seasoning, beans, tomatoes and tomato sauce.
- Simmer for 10 minutes.
- Remove from heat and stir in cooked noodles.
- Spread mixture in a 9 x 13 pan. (or, put in gallon ziploc bag and freeze--write baking instructions on the bag, then when you are ready to eat it, thaw in warm water for about 10 minutes, put in pan and bake).
- Bake, uncovered at 375 for 45 minutes.
- Sprinkle cheese on top and bake five more minutes or until cheese is melted.