Mexican Macaroni Dinner - cooking recipe

Ingredients

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

Preparation

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