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Recipe Name: Arizona Skillet Dinner Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 8

2 Tablespoon(s) Vegetable oil
1 Onion diced
1 Green pepper diced
2 Garlic clove
2 Tablespoon(s) Chili powder
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Cumin seed, ground
32 Ounce(s) Tomatoes, canned
15 Ounce(s) Kidney beans, canned
8 Ounce(s) Macaroni, uncooked
2 Ounce(s) Monterrey jack, shredded
10 Ounce(s) 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. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 348
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 482.5mg
Potassium: 503.2mg
Carbohydrates: 69g
Fiber: 6.4g
Sugar: 5.5g
Protein: 8g

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