• Cooking Time: 15 minutes
  • Servings: 6 servings
  • Preparation Time: 30 minutes


  • 8 oz. elbow macaroni
  • 2 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt (optional)
  • 2 (14.5 oz.) cans diced tomatoes, undrained
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 (11 oz.) can corn
  • 1/2 cup shredded Pepper Jack cheese


  • Cook and drain pasta according to package directions.
  • Heat oil in a large skillet over medium-high heat; add onion, green pepper, garlic, chili powder, cumin and salt.
  • Cook, stirring occasionally, for 4 minutes, or until vegetables are tender.
  • Add tomatoes, kidney beans and corn; bring to a boil.
  • Reduce heat and simmer, stirring occasionally, for 15 minutes.
  • Toss with hot macaroni; sprinkle with Pepper Jack cheese.


This is a spicy skillet dinner that I found on Mueller's. Although the recipe doesn't call for it, you could probably also add ground beef (I followed the original recipe).

Author Credit: Mueller's Pasta

Website Credit:

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