Arizona Skillet Dinner

• 2 tablespoons vegetable oil
• 1 medium onions diced
• 1 medium green bell peppers diced
• 2 medium garlic cloves
• 2 tablespoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds ground
• 32 ounces tomatoes, canned
• 15 ounces kidney beans, canned
• 8 ounces pasta, elbow macaroni uncooked
• 2 ounces monterey jack cheese shredded
• 10 ounces corn frozen

1. Chop the onion and green pepper.
2. Drain and rinse the canned beans.
3. Cook macaroni per instructions and drain.
4. In a large skillet heat oil over medium high heat.
5. Add onion, green pepper, garlic, chili powder, salt and cumin; saute for about 4 minutes until vegetables are tender.
6. Stir in the tomatoes (undrained) breaking them with a spoon.
7. Add kidney beans and corn (already thawed); bring to a boil.
8. Reduce heat to simmer and continue cooking for 15 minutes stirring occasionally.
9. Toss in cooked macaroni.
10. Sprinkle with the shredded cheese.

vegetable oil, onions, green bell peppers, garlic, chili powder, salt, cumin seeds ground, tomatoes, kidney beans, pasta

Taken from recipeland.com/recipe/v/arizona-skillet-dinner-3359 (may not work)