Arizona Skillet Dinner
This recipe is easy to scale down. A filling, tasty yet wholesome one pot meal that's perfect for busy week days.
green bell peppers
kidney beans, canned
pasta, elbow macaroni
monterey jack cheese
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.