Randi is on the hunt for some new recipes using inexpensive ingredients, so she's organized--a recipe swap!

Here's a family favorite that meets my summertime requirements: it doesn't require turning on the oven, and it uses up tomatoes! (It's also easy.)

Mexican Macaroni
(serves 6-8)

In large skillet, brown together:

1 lb. bulk pork sausage
3/4 cup diced onion
3/4 cup diced green pepper

Drain off fat and stir in:

3 1/2 cups tomatoes (2 cans diced, if you don't have fresh)
2 cups dairy sour cream (I use low-fat)
2 T. sugar
1 T. chili powder
1 t. salt
8 oz. elbow macaroni, uncooked

Cover skillet and simmer for about 30 minutes or until macaroni is tender.

I have substituted whole wheat macaroni with no problem--just catch it before it gets mushy. I also have added a little extra pasta with a little extra water, to stretch it a bit further, but can't give measurements--sorry.)

Now I'm heading over to Randi's to check out some recipes!