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Arizona Skillet Dinner recipe
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To make Arizona Skillet Dinner you will need
Ingredients
| 2 | tablespoons | Vegetable oil | | 1 | medium | Onion diced | | 1 | medium | Green pepper diced | | 2 | medium | Garlic clove | | 2 | tablespoons | Chili powder | | 1/2 | teaspoons | Salt | | 1/2 | teaspoons | Cumin seed, ground | | 32 | ounces | Tomatoes, canned | | 15 | ounces | Kidney beans, canned | | 8 | ounces | Macaroni, uncooked | | 2 | ounces | Monterrey jack, shredded | | 10 | ounces | Corn, frozen |
Instructions
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.
Enjoy your Arizona Skillet Dinner
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Mon 4 Aug 2008
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