Ingredients
- 2 garlic clove
- 2 monterrey jack
- 1 onion (diced)
- 1 green pepper (diced)
- 32 oz tomatoes
- 15 oz kidney beans
- 10 oz corn
- 8 oz macaroni
- 2 t vegetable oil
- 2 t chili powder
- 1/2 t salt
- 1/2 t cumin seed
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.