Arizona Skillet Dinner

• 2 Tbsp. Mazola corn oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 2 Tbsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1 (28 oz.) can whole tomatoes, undrained
• 1 (16 oz.) can kidney beans, rinsed and drained
• 1 (10 oz.) pkg. frozen corn kernels, thawed
• 8 oz. Mueller's elbow macaroni (about 1 3/4 c.), cooked and drained
• 1/2 c. (2 oz.) shredded Monterey Jack cheese (with jalapeno pepper)

1. In a large skillet, heat corn oil over medium-high heat.
2. Add onion, green pepper, garlic, chili powder, salt and cumin.
3. Saute 4 minutes or until vegetables are tender.
4. Stir in tomatoes, breaking with a spoon.
5. Add kidney beans and corn.
6. Bring to a boil.
7. Reduce heat and simmer 15 minutes, stirring occasionally.
8. Toss with elbows.
9. Sprinkle with cheese.
10. Makes 8 servings.

corn oil, onion, green pepper, garlic, chili powder, salt, ground cumin, tomatoes, kidney beans, frozen corn kernels, macaroni, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699235 (may not work)