Ingredients
- 2 garlic clove
- 2 monterrey jack
- 1 onion (diced)
- 1 green pepper (diced)
- 600 gr tomatoes
- 475 gr kidney beans
- 180 gr corn
- 100 gr macaroni
- 10 ml vegetable oil
- 6 gr chili powder
- 1 gr salt
- 1 gr 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.