Arizona Skillet Dinner

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Title: Arizona Skillet Dinner
Yield: 8 Servings
Categories: Veggie, Pasta, Main Dishes


2 tb Vegetable oil
1 md Onion diced
1 md Green pepper diced
2 md Garlic clove
2 tb Chili powder
1/2 ts Salt
1/2 ts Cumin seed, ground
32 oz Tomatoes, canned
15 oz Kidney beans, canned
8 oz Macaroni, uncooked
2 oz Monterrey jack, shredded
10 oz Corn, frozen

Chop the onion and green pepper. Drain and rinse the canned beans. Cook
macaroni per instructions and drain. In a large skillet heat oil over
medium high heat. Add onion, green pepper, garlic, chili powder, salt and
cumin; saute for about 4 minutes until vegetables are tender. Stir in the
tomatoes (undrained) breaking them with a spoon. Add kidney beans and corn
(already thawed); bring to a boil. Reduce heat to simmer and continue
cooking for 15 minutes stirring occasionally. Toss in cooked macaroni.
Sprinkle with the shredded cheese.

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