Arizona Skillet Dinner Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 medium: Onion diced,
1 medium: Green pepper diced,
2 medium: Garlic clove,
2 tbsp: Chili powder,
1/2 tsp: Salt,
1/2 tsp: 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
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; 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.
Source from luhu.jp
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.
Source from luhu.jp