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16 ounces pinto or kidney beans, cooked and spiced OR 6 cups canned beans with chili sauce
15 ounce can diced tomatoes
1 cup fresh peppers, roasted, peeled and diced (try sweet, hot or a combo)
10 ounce can enchilada sauce
16 ounces elbow macaroni, cooked and drained
12 ounces sharp cheddar, shredded


Combine beans, tomatoes, peppers and enchilada sauce.
Bring to a boil and stir in cooked elbow macaroni.
Cover, reduce heat and simmer for 15 minutes or until heated through.
Remove from heat. Stir in shredded cheddar, cover and let sit for five minutes.
Stir again and serve immediately.
Cover and refrigerate leftovers.

VARIATION Saucy Sunset on the Range - use 2 cans of enchilada sauce.

Copyright © 2019 Stefanie Samara Hamblen