Arizona Skillet Dinner

Title:
Arizona Skillet Dinner

Yield:
8 Servings

Categories:
Veggie,
Pasta,
Main
Dishes




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini