#1636 - Skillet Macaroni

(by Shirley McNevich)

2 TBSP canola oil
1 chopped onion
1 chopped green bell pepper
2 minced garlic cloves
1 - 16oz. can kidney beans (drained)
1 - 10oz. frozen whole kernel corn (thawed and drained)
2 - 14.5oz. cans chopped tomatoes
1 - 8oz. box elbow macaroni
1 bag shredded Monterey Jack cheese
1 or 2 TBSP chili powder
1/2 tsp. pepper

Cook macaroni according to box directions--drain but do not rinse. In a skillet over medium heat add canola oil, chopped onions, green peppers, minced garlic, chili powder and pepper--stir and cook until onions and peppers are tender. Add kidney beans, corn, and chopped tomatoes--stir and bring to a boil. Reduce heat to simmer--stir and cook for 15 minutes. Add cooked macaroni--stir. Sprinkle shredded cheese all over the top and wait until cheese melts before removing from stove and serving.