1 7 oz package elbow macaroni
1 cup frozen whole corn
1 8 oz jar salsa
1 small green bell pepper, chopped
1 14 1/2 oz can of whole tomatoes, undrained
1 cup shredded Cheddar cheese

Cook and drain macaroni as directed.

While macaroni is cooking, heat remaining ingredients (except for the cheese) in a 2 quart saucepan over medium heat; break up the tomatoes. Reduce heat to low and simmer uncovered for about 5 minutes.

Stir in the macaroni and sprinkle with cheese. Cover and let stand for about 5 minutes or until the cheese is melted.

Submitted by: Bridgett