Mexican Macaroni Dinner

• 2 Tbsp. corn oil
• 1 onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1/2 tsp. ground cumin
• 2 Tbsp. chili powder
• 1 (28 oz.) can whole tomatoes (undrained)
• 1 (16 oz.) can red kidney beans, rinsed and drained
• 1 (10 oz.) pkg. frozen corn kernels
• 1 3/4 c. cooked, drained elbow macaroni
• 1/2 c. cheese

1. In large skillet, heat corn oil over medium-high heat.
2. Add next 6 ingredients.
3. Saute until vegetables are tender.
4. Stir in tomatoes, breaking into pieces with spoon.
5. Add beans and corn. Bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.
6. Toss in macaroni and heat for 5 more minutes. Sprinkle with cheese and serve.

corn oil, onion, green pepper, garlic, ground cumin, chili powder, tomatoes, red kidney beans, frozen corn kernels, macaroni, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1031482 (may not work)