Arizona skillet dinner
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Contents |
Description
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Ingredients
- 2 tbsp Vegetable Oil
- 1 med Onion diced
- 1 med Green Pepper diced
- 2 med Garlic Clove
- 2 tbsp Chili Powder
- 1/2 tbsp salt
- 1/2 tbsp Cumin Seed, ground
- 32 oz Tomatoes, canned
- 15 oz Kidney Beans, canned
- 8 oz Macaroni, uncooked
- 2 oz Monterrey Jack, shredded
- 10 oz Corn, frozen
Directions
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
Other Links
See also
Categories: Recipes | Vegetarian | Chili powder Recipes | Vegetable oil Recipes | Kidney bean Recipes | Green pepper Recipes | Macaroni Recipes | Tomato Recipes | Cheese Recipes | Garlic Recipes | Cumin Recipes | Fresh Beans Recipes | Onion Recipes | Salt Recipes | Corn Recipes | Oil Recipes | Bread Recipes
