Arizona Skillet Dinner

Cookin'withGas's Note:

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

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 medium yellow onion , chopped
• 1 medium green bell pepper , chopped
• 2 garlic cloves , minced
• 2 tablespoons chili powder
• ½ 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:

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

Reviews

[Charlotte J]

I made this for lunch today and we liked it. It makes a *big* skillet full. For DD and myself we enjoy meatless dishes but for DH I'd have to add some ground beef. I thought 2 tablespoons chili powder would be too much but it was fine for us. Made for *Christmas Spelling Bee* game 2007

[Chef #678276]

This is a great recipe. I added a few things to it and it was fantastic, jalepeno jack cheese and rotel tomatoes to give it a kick and green beans for extra veggies.