Arizona Skillet Dinner

Ingredients:
- 2 Tbsp. Mazola corn oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 cloves garlic, minced
- 2 Tbsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1 (28 oz.) can whole tomatoes, undrained
- 1 (16 oz.) can kidney beans, rinsed and drained
- 1 (10 oz.) pkg. frozen corn kernels, thawed
- 8 oz. Mueller's elbow macaroni (about 1 3/4 c.), cooked and drained
- 1/2 c. (2 oz.) shredded Monterey Jack cheese (with jalapeno pepper)

Directions:
- In a large skillet, heat corn oil over medium-high heat.
- Add onion, green pepper, garlic, chili powder, salt and cumin.
- Saute 4 minutes or until vegetables are tender.
- Stir in tomatoes, breaking with a spoon.
- Add kidney beans and corn.
- Bring to a boil.
- Reduce heat and simmer 15 minutes, stirring occasionally.
- Toss with elbows.
- Sprinkle with cheese.
- Makes 8 servings.