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Arizona Skillet Dinner

Total time = 30 minutes
This dish has a unique Southwestern influence.

        2 Tbl. corn oil 1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1 Tbl. chili powder
1/2 Tbl. salt
1/2 Tbl. ground cumin
1 can (28 oz.) whole tomatoes
1 can (16 oz.) kidney beans
1 pkg. (10 oz.) frozen corn kernels
8 oz. Mueller'S elbow macaroni
1/2 cup shredded monterey jack cheese
directions
In large skillet, heat 2 Tbl. corn oil. Combine onion, green pepper, garlic, chili powder, salt and ground cumin. Saute over medium heat for 4 minutes or until vegetables are tender. Stir in 1 can (28 oz.) whole tomatoes, undrained, breaking with spoon. Add 1 can (16 oz.) kidney beans, rinsed and drained. Add 1 package (10 oz.) frozen corn kernels. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occassionaly. Toss with 8 oz. Mueller's elbow macaroni, cooked and drained.

suggestions
Sprinkle with 1/2 cup shredded monterey jack cheese

This exerpt comes from the book Deliciously Simple The Smart Way to Cook. You can purchase this book at http://www.accnorwalk.com