1 (7 oz.) pkg. elbow macaroni
1 tbsp. butter
1 sm. green pepper
1 sm. onion, chopped
2 (15 oz.) cans Hormel chili, hot with beans
1 can Mexican corn
1 tsp. salt
Pepper
1 c. shredded cheddar cheese

Prepare macaroni; drain. In skillet, melt butter. Add green pepper and onion. Cook until tender. Do not brown. Add chili, corn, salt and pepper. Simmer 5 minutes. Stir in macaroni. Top with cheese. Cover and simmer for 5 minutes.