Recipe - Arizona Skillet Dinner

2 tablespoon Vegetable oil
1 md Onion minced
1 md Green pepper minced
2 md Garlic clove
2 tablespoon Chili powder
One half teaspoon Salt
One half teaspoon Cumin seed, ground
32 ounce Tomatoes, canned
15 ounce Kidney beans, canned
8 ounce Macaroni, uncooked
2 ounce Monterrey jack, shredded
10 ounce Corn, frozen

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; saute 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini