Arizona Skillet Dinner
- 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.
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.
