6 Servings (about 1¾ cups each)
uncooked elbow macaroni
medium onion, chopped
small green bell pepper, chopped
(14.5 ounces) chili style diced tomatoes
frozen corn, thawed
1 1/2 Tsp.
(15 ounces) pinto or kidney beans, drained
(8 ounces) shredded cheddar cheese
Cut sausage into ¼” slices; set aside. Cook macaroni according to package directions; drain and keep warm.
While macaroni is cooking, heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage, onion, pepper and garlic; cook 4-5 minutes, stirring occasionally or until sausage is browned.
Stir in tomatoes, corn, chili powder and salt; bring to a boil. Reduce heat to medium-low and cook 10 minutes.
Gently stir in cooked macaroni and drained beans; heat through, about 3 minutes. Sprinkle cheese over top, cover and cook over low heat until cheese melts, about 4 minutes.