Arizona Skillet Dinner



	Arizona Skillet Dinner main dish, pasta, vegetables 2 tablespoon vegetable oil 1 medium onion diced 1 medium green pepper diced 2 medium garlic clove 2 tablespoon chili powder 1/2 teaspoon salt 1/2 teaspoon 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.