2 T Vegetable oil
1 md Onion diced
1 md Green pepper diced
2 md Garlic clove
2 T Chili powder
1/2 t Salt
1/2 t 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
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.