| | Mexican Macaroni 3 tablespoons of olive oil
1 large onion, sliced
2 cups of sliced carrots
1 cup of chopped celery
1 clove garlic, crushed
2 cups of cubed peeled tomatoes
1/2 teaspoon of ground cumin
1/2 teaspoon of chili powder
1/4 teaspoon of cayenne
1/4 teaspoon of basil
1/8 teaspoon of thyme
1/8 teaspoon of rosemary
one 7 ounce package of shell macaroni, cooked
two 16 ounce cans of pinto beans, drained
salt and pepper
grated Parmesan cheese Recipe |
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Pour oil into 4 quart microwave casserole container. Place in oven. Cook on high (600 - 700 watts) for 2 minutes. Stir in onion, carrots, celery and garlic. Cook on high 10 to 12 minutes or until the vegetables are tender. Stir in tomatoes and seasonings. Cover and cook on medium high (400-500 watts) for 7 minutes. Blend in macaroni and beans. Cover and cook on high 14 minutes. Stir. Cook on medium high 18 to 20 minutes or until heated through, stirring occasionally. Season with salt and pepper, and sprinkle with Parmesan cheese. Makes 8 servings
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