Arizona Skillet Dinner(Heart Healthy)

• 2 Tbsp. corn oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 2 Tbsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1 (28 oz.) can whole tomatoes, undrained and coarsely chopped
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 (10 oz.) pkg. frozen corn, thawed
• 8 oz. elbow macaroni (1 3/4 c.), cooked and drained
• 1/2 c. (2 oz.) shredded Monterey Jack cheese

1. In a large skillet, heat corn oil.
2. Add vegetables and seasonings.
3. Saute until vegetables are tender.
4. Add tomatoes, beans and corn.
5. Bring to a boil.
6. Simmer, stirring occasionally, 15 minutes.
7. Toss with macaroni.
8. Sprinkle with cheese.
9. Yield:
10. 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931903 (may not work)