Arizona Skillet Dinner Recipe
Servings: 8
Ingredients
- 2 Tbsp. Vegetable oil
- 1 med Onion diced
- 1 med Green pepper diced
- 2 med Garlic clove
- 2 Tbsp. Chili pwdr
- 1/2 tsp Salt
- 1/2 tsp Cumin seed, grnd
- 32 ounce Tomatoes, canned
- 15 ounce Kidney beans, canned
- 8 ounce Macaroni, uncooked
- 2 ounce Monterrey jack, shredded
- 10 ounce Corn, frzn
Directions
- 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 in onion, green pepper, garlic, chili pwdr, salt and cumin; saute/fry for about 4 min till vegetables are tender. Stir in the tomatoes (undrained) breaking them with a spoon. Add in kidney beans and corn
- (already thawed); bring to a boil. Reduce heat to simmer and continue cooking for 15 min stirring occasionally. Toss in cooked macaroni.
- Sprinkle with the shredded cheese.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 8 servings | |
| Calories 272 | |
| Calories from Fat 62 | 23% |
| Total Fat 7.1g | 9% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.09g | |
| Cholesterol 6mg | 2% |
| Sodium 526mg | 22% |
| Potassium 564mg | 16% |
| Total Carbs 43.82g | 12% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.32g | 4% |
| Protein 10.7g | 17% |
