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Chili, Corn, and Avocado Pasta Sauce
One (15-oz.) can beef chili with beans One (14 1/2-oz.) can diced tomatoes with jalapeno peppers One (11-oz.) can vacuum-packed Mexican-style corn 1 diced avocado Sour cream, to taste Chopped red onion, to taste
Heat chili, tomatoes and corn in a medium saucepan for 5 to 6 minutes over medium hest.. Stir in diced avocado. Serve over 12 ounces of cooked pasta with sour cream and chopped red onion to taste.
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