Tuesday, July 20, 2010

Arizona Skillet

A quick and yummy TexMex meal from VeggieMealMaker.com:

1-2 cups elbow macaroni
2 diced tomatoes
1 can white kidney beans, rinsed
1 cup corn (I used frozen)
1 med onion, diced
1/2 med green pepper, diced
1/2 med red pepper, diced
2 cloves garlic, minced
1 Tbsp olive oil
1/2 tsp cumin
1/2 tsp salt

1. Cook noodles in a large pot until tender. Drain and set aside.
2. Saute onions, peppers and garlic in oil in a large skillet. Add seasoning (make as spicy as you like), and more oil if needed. Mix.
4. Add tomatoes. Add corn and beans. Simmer for 3-5 min.
5. Mix noodles with the skillet mixture.

No comments:

Post a Comment