Arizona Skillet Dinner
788
This recipe is easy to scale down. A filling, tasty yet wholesome one pot meal that's perfect for busy week days.
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.
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?
