Arizona Skillet Dinner

Description
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Ingredients

 * 2 	tbsp  	Vegetable oil
 * 1 	med 	Onion diced
 * 1 	med 	Green pepper diced
 * 2 	med 	Garlic clove
 * 2 	tbsp 	Chili powder
 * 1/2 	tbsp 	Salt
 * 1/2 	tbsp 	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

Directions
1 	Chop the onion and green pepper.

2 	Drain and rinse the canned beans.

3 	Cook macaroni per instructions and drain.

4 	In a large skillet heat oil over medium high heat.

5 	Add onion, green pepper, garlic, chili powder, salt and cumin; saute for about 4 minutes until vegetables are tender.

6 	Stir in the tomatoes (undrained) breaking them with a spoon.

7 	Add kidney beans and corn (already thawed); bring to a boil.

8 	Reduce heat to simmer and continue cooking for 15 minutes stirring occasionally.

9 	Toss in cooked macaroni.

10 	Sprinkle with the shredded cheese