Ingredients Jump to Instructions ↓

  1. 2 T Vegetable oil

  2. 1 md Onion diced

  3. 1 md Green pepper diced

  4. 2 md Garlic clove

  5. 2 T Chili powder

  6. 1/2 t Salt

  7. 1/2 t Cumin seed, ground

  8. 32 oz Tomatoes, canned

  9. 15 oz Kidney beans, canned

  10. 8 oz Macaroni, uncooked

  11. 2 oz Monterrey jack, shredded

  12. 10 oz Corn, frozen

Instructions Jump to Ingredients ↑

  1. 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.


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