Easy Southwestern Macaroni

Name: Easy Southwestern Macaroni
Ingredients: 16 ounces macaroni, cooked al dente; 1 (10 ounce) can cheddar cheese soup; 1 (15 1/2 ounce) can black beans; 1 (14 ounce) can Mexican-style corn; 2 cups four-cheese mexican blend shredded cheese (divide into 1-cup portions); 2 cups nacho chips; red cayenne pepper, to garnish; cilantro (to garnish) (optional)

8 ingredients

9 steps

Ingredients

16 ounces macaroni, cooked al dente
1 (10 ounce) can cheddar cheese soup
1 (15 1/2 ounce) can black beans
1 (14 ounce) can Mexican-style corn
2 cups four-cheese mexican blend shredded cheese (divide into 1-cup portions)
2 cups nacho chips
red cayenne pepper, to garnish
cilantro (to garnish) (optional)

Directions

1

Cook the macaroni according to box instructions (probably about 8 minutes).
2

In a large mixing bowl, mix the macaroni with the cheese soup first.
3

Rinse and drain the black beans and Mexi-corn.
4

Add the 1 cup cheese, Mexi-corn, and beans, fully blend.
5

Pour into an ungreased casserole dish, and top with the remaining cup of cheese and crushed nacho chips and sprinkles of red cayenne.
6

Add some cilantro if you like.
7

Bake at 350 for 25-35 minutes or until golden brown on top .
8

Goes great with nacho chips and salsa, sour cream, and maybe some guacamole (although I'm not a fan of it, some friends of mine enjoy it.
9

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