2 tbsp vegetable oil
1 medium onion diced
1 medium green pepper diced
2 medium garlic clove
2 tbsp chili powder
1/2 tsp salt
1/2 tsp cumin seed, ground
32 oz tomatoes, canned
15 oz kidney beans, canned
8 oz macaroni, uncooked
2 oz monterrey jack, shredded
10 oz corn, frozen
A Recipe for
Arizona Skillet Dinner
Food Tip |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This Recipe for Arizona Skillet Dinner is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Arizona Skillet Dinner from the recipe cookbook of Recipes-to-go (Meal)
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Food Tip |
Cooking Rule... If at first you don't succeed, order pizza. |
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Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
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.
Serves: 8
Arizona Skillet Dinner Recipe brought to you by Recipes To-Go