• 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

1. Cook and drain pasta according to package directions.
2. Heat oil in a large skillet over medium-high heat; add onion, green pepper, garlic, chili powder, cumin and salt.
3. Cook, stirring occasionally, for 4 minutes, or until vegetables are tender.
4. Add tomatoes, kidney beans and corn; bring to a boil.
5. Reduce heat and simmer, stirring occasionally, for 15 minutes.
6. 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).