Arizona skillet dinner

Yield: 8 servings

Measure 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

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

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