Arizona Skillet Dinner

60 minutes Prep: 30 minutes Cook: 30 minutes

195 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	tablespoons	vegetable oil
1	medium	onion	diced
1	medium	green bell pepper	diced
2	medium	garlic clove
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

Directions

Chop the onion and green pepper. Drain and rinse the canned beans. Cook macaroni per instructions and drain. In a large skillet heat oil over medium high heat. Add onion, green pepper, garlic, chili powder, salt and cumin; sauté for about 4 minutes until vegetables are tender.

Stir in the tomatoes (undrained) breaking them with a spoon. Add kidney beans and corn (already thawed); bring to a boil. Reduce heat to simmer and continue cooking for 15 minutes stirring occasionally. Toss in cooked macaroni. Sprinkle with the shredded cheese.

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Nutrition Facts

Serving Size 254g

Amount per Serving

Calories 195 26% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 539mg	22%
Total Carbohydrate 31.0g	10%
Dietary Fiber 3.0g	13%
Sugars 6.0g
Protein 8.0g	16%

Vitamin A	16%		Vitamin C	46%
Calcium	10%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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