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.