1 Tbsp. oil
1 medium onion, chopped
1 large clove garlic, chopped
1/4 tsp cayenne or red pepper flakes to taste
1 Tbsp. chili powder
1 qt. undrained canned tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 cup uncooked macaroni or other pasta broken into pieces
1-1/2 cups corn kernels
3 cups cooked pink or black beans
1/3 cup sliced olives
1 cup broken corn tacos or salt free taco chips.
1 cup shredded Jack cheese
Heat oil in a 2-qt. pot and saute onion, garlic, and hot pepper
for 3 minutes to soften.
Add cayenne and chili powder and cook briefly. Add tomatoes, oregano, and
cumin, and bring to a boil. Add pasta and corn and simmer, uncovered, 15 minutes
until pasta is just tender. Stir in beans and olives.
Preheat oven to 325 degrees. Transfer bean mixture ot a shallow 2-qt. casserole.
Top with tacos and cheese.
Bake 10 minutes to melt cheese. If casserole is assembled
in advance of baking and chilled,
increase baking time to approximately 20 minutes, or until heated through.