| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Veggie, Pasta, Main dish, Good | 8 | Servings | |
INGREDIENTS
| 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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