Zesty Southwest Skillet Dinner
Southwest flavors of chili and cumin sing out in this easy skillet dinner. Zippy heat of jalapeno in the cheese finishes off the dish. A dollop of sour cream cools off the palate.
Prep Time: 15 minCook Time: 20 min
Serves 6
Ingredients
- 8 ounces Ronco Small Elbow Macaroni
- 2 tablespoons oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 to 1 teaspoon salt (optional)
- 2 (14-1/2 to 16 ounce) cans diced tomatoes in juice, undrained
- 1 (15 to 19 ounces) can kidney beans, rinsed and drained
- 1 (10 ounce) can frozen corn
- 1/2 cup (2 ounces) jalapeno cheddar cheese, shredded
Directions
- Cook pasta according to package directions.
- Heat oil in large skillet over medium-high heat. Add onion, green pepper, garlic, chili powder, cumin and salt. Cook, stirring occasionally, 4 minutes, or until vegetables are tender.
- Add tomatoes, kidney beans and corn. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
- Toss with hot elbows. Sprinkle with cheese.
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