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.
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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?
