Arizona skillet dinner
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | medium | Onion diced |
| 1 | medium | Green pepper diced |
| 2 | mediums | Garlic clove |
| 2 | tablespoons | Chili powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cumin seed, ground |
| 32 | ounces | Tomatoes, canned |
| 15 | ounces | Kidney beans, canned |
| 8 | ounces | Macaroni, uncooked |
| 2 | ounces | Monterey jack, shredded |
| 10 | ounces | Corn, frozen |
Directions
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.
Recipe from Muller Macaroni box Submitted By HENRY REINTGES On 10-06-95