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Arizona Skillet Dinner

 
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This recipe is easy to scale down. A filling, tasty yet wholesome one pot meal that's perfect for busy week days.

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons vegetable oil
1 medium onions
diced
1 medium green bell peppers
diced
2 medium garlic cloves
*
2 tablespoons chili powder
½ teaspoon salt
½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 19526% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 539mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 16% Vitamin C 46%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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