Cazuela Sabrosa

• 1 onion, chopped
• 1 green or sweet red pepper, chopped
• 2 cloves garlic, minced
• olive oil
• 1 c. bow-shaped macaroni, uncooked (any macaroni will do)
• 1 to 2 tsp. chili powder (optional)
• 1 lb. (2 c.) roast or stew beef, chicken, turkey or pork, in chunks or shreds or 1 lb. ground beef or pork, sauteed until no longer pink and drained of fat
• 2 c. frozen or 1 (16 oz.) can whole kernel corn, drained
• 3 fresh tomatoes, chopped or 1 (16 oz.) can, drained and chopped
• 1 c. buttermilk
• 4 oz. Neufchatel cheese
• 4 oz. shredded Monterey Jack or mild Cheddar cheese (1 c.)

1. Saute onion, pepper and garlic in a little oil over low heat, stirring often, until limp.
2. Oil a shallow 2 1/2-quart baking dish.
3. Mix next 7 ingredients together.
4. Dot with Neufchatel, sprinkle with shredded cheese, cover and refrigerate until needed. When ready to bake, set in a preheated 425u0b0 oven for 10 minutes; then reduce heat to 375u0b0 and bake 55 minutes or until macaroni tests tender with a fork.
5. If baking at once use a temperature of 375u0b0 for 45 minutes.
6. Serves 6 to 8.

onion, green, garlic, olive oil, macaroni, chili powder, beef, kernel corn, tomatoes, buttermilk, neufchatel cheese, shredded monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=425146 (may not work)