Arizona Skillet Dinner

Ingredients

 * 2 tbsp vegetable oil
 * 1 medium onion diced
 * 1 medium green pepper diced
 * 2 medium garlic clove
 * 2 tbsp chili powder
 * ½ tbsp salt
 * ½ tbsp cumin seed, ground
 * 32 oz tomatoes, canned
 * 15 oz kidney beans, canned
 * 8 oz macaroni, uncooked
 * 2 oz Monterey 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.