Arizona Skillet Dinner

Name: Arizona Skillet Dinner
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, chopped; 1 medium green bell pepper, chopped; 2 garlic cloves, minced; 2 tablespoons chili powder; 1/2 teaspoon ground cumin; 1 (16 ounce) can kidney beans, drained and rinsed; 1 (10 ounce) frozen whole kernel corn, thawed (Del Monte preferred); 2 (16 ounce) cans low-sodium tomatoes, with liquid and chopped; 1 (8 ounce) package macaroni, uncooked (Ronzoni Whole Wheat pasta); 1 (4 ounce) package low-fat monterey jack cheese, shredded

(3)

Recipe by CookinwithGas

Another meatless one dish meal that is easy and tasty...Serve with a tossed salad for a complete meal!

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons olive oil
1

medium yellow onion, chopped
1

medium green bell pepper, chopped
2

garlic cloves, minced
2

tablespoons chili powder
¹⁄₂

teaspoon ground cumin
1

(16 ounce) can kidney beans, drained and rinsed
1

(10 ounce) frozen whole kernel corn, thawed (Del Monte preferred)
2

(16 ounce) cans low-sodium tomatoes, with liquid and chopped
1

(8 ounce) package macaroni, uncooked (Ronzoni Whole Wheat pasta)
1

(4 ounce) package low-fat monterey jack cheese, shredded

DIRECTIONS

In a dutch oven, cook the macaroni per the pkg; drain and set aside.
In a large skillet, heat the oil on med-high; add the onion, green pepper, garlic, chili powder and cumin.
Saute 5 min or until tender; then add the kidney beans, corn and tomatoes (with liquid).
Bring this mixture to a boil, then immediately reduce heat to low and simmer, stirring often, for 15 minutes.
Then add this mixture to the cooked and drained macaroni and toss well, to combine.
Either serve directly from the dutch oven or from a nice serving bowl with the monterey jack cheese sprinkled over it.

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