1 large can of chili w/ beans 1 15 oz. can or 2 small cans of Mexicorn (drained) 8-12 oz. elbow macaroni 2 c. sharp cheddar cheese, shredded
Cook macaroni according to directions. In a 12" skillet cook chili on low heat. Add mexicorn and stir. Drain cooked macaroni and add to chili stirring thoroughly. Cover entire skillet with shredded cheddar cheese. Simmer until chili is hot and cheese is melted through.
Ingredients can be adjusted according to preference.
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