Tex-Mex Chili Mac

pressurecookingtoday.com

Stephanie Blackledge Henry

1 tablespoon vegetable oil

1 pound lean ground sausage (I used chicken sausage)

1 yellow onion, diced

3 cloves garlic, minced or pressed

2 cups water

2 cups elbow macaroni

1 can (15 ounce) tomato sauce

1 can (7 ounce) green chiles

1 tablespoon chili powder

1 teaspoon salt

¼ teaspoon cayenne pepper

1 cup frozen corn

2 tablespoons minced fresh cilantro

Directions at pressurecookingtoday.com

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