mac and tomato w mushrooms and onions

1.5 cups cooked elbow macaroni, drained
1 medium onion chopped
1 can stewed tomatoes
1 sm can mushrooms, not drained
2 beef boullion cubes
2 tablespoons olive oil
chipotle pepper to taste

On medium high heat add olive oil until heated, add chopped onion and sautee until brown and tender, add boullion cubes, and mushrooms, turn heat down to medium and cook for about 5 minutes. Add canned tomatoes and cook for 10-15 minutes on simmer. Add cooked macaroni and stir to mix completely. Turn heat off and let sit.

Number of Servings: 6

Recipe submitted by SparkPeople user DAANGIT.