Pecos Pasta

3 Reviews Add a Pic
Dianne VanHuss
Recipe by  Dianne VanHuss

“A fast dish to prepare when you are short on time, but still need to provide a hot, nutritious meal.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large pot of boiling salted water cook macaroni past until al dente. Drain well.
  2. Meanwhile, in a large skillet melt the butter or margarine and add chopped green bell pepper and chopped onion. Cook vegetables until tender. Add chili beans, corn, salt and pepper. Simmer on low heat for 5 minutes. Stir in cooked and drained macaroni. Cover and cook on low 5 minutes.
  3. Serve warm.

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Reviews (3)

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Been making this for years, it's a great easy dish. I've always spiced it up with some extra chopped red chilies and also cover with shredded cheddar.



I've made this for years, but with a few different variations. 1st and most importantly, I put ground beef in mine along with 1 chili seasoning for every lb. of beef. 2nd, loads of cheddar chz. 3rd, I prefer the texture of the rotini noodle to elbow macaroni. Then I top it off with extra cheddar and some hot giardiniera. I find this to be a much more satisfying meal. I usually make enough to be frozen and reheated at a later date. P.S. ALL my friends RAVE about this! I guess what I really transformed this into is a glorified chili but it's AWESOME.... ENJOY!!!!



It was pretty good. Tasted like it was missing something though.

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Amount Per Serving (4 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 49.2 g
  • 16%
  • Protein
  • 11.9 g
  • 24%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 1336 mg
  • 53%

Based on a 2,000 calorie diet



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Pasta Fazul


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Southwestern Vegetarian Pasta