| 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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