Arizona Skillet Dinner

[Guest guest]

ARIZONA SKILLET DINNER

 

2 tbsp. oil

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp. chili powder

1/2 tsp. salt

1/2 tsp. cumin

28 oz. whole tomatoes, undrained

16 oz. kidney beans, rinsed and drained

10 oz. frozen corn

8 oz. elbow macaroni, cooked (gf if necessary)

1/2 cup grated tofu cheese (preferably white)

 

In large skillet, heat oil over medium/high heat. Add onion, pepper,

garlic, chili powder, salt, and cumin. Saute' 4 minutes. Stir in tomatoes

and break with spoon. Add kidney beans and corn. Bring to boil. Reduce

heat and simmer 15 minutes. Toss with macaroni. Sprinkle with cheese.

 

*This recipe is compliments of my dear friend, Nancy.