Title: Arizona skillet dinner
 Categories: Veggie, Pasta, Main dish, Good
      Yield: 8 Servings
 
      2 tb Vegetable oil
      1 md Onion diced
      1 md Green pepper diced
      2 md Garlic clove
      2 tb Chili powder
    1/2 ts Salt
    1/2 ts Cumin seed, ground
     32 oz Tomatoes, canned
     15 oz Kidney beans, canned
      8 oz Macaroni, uncooked
      2 oz Monterrey jack, shredded
     10 oz 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.