Arizona Skillet Dinner - cooking recipe

Ingredients

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)

Preparation

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