Recipe: Arizona Skillet Dinner (using macaroni, tomatoes, beans, corn and cheese)

ARIZONA SKILLET DINNER

8 oz macaroni, uncooked
2 tablespoons vegetable oil
1 medium onion, diced
1 medium green bell pepper, diced
2 medium garlic cloves, chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
32 oz canned tomatoes
1 (15 oz) can kidney beans, rinsed and drained
1 (10 oz) box frozen corn, thawed
2 oz Monterey Jack cheese, shredded

Cook macaroni according to package directions and drain.

Meanwhile, 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; 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.

Makes 8 servings