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Arizona Skillet Dinner

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Arizona Skillet Dinner

This recipe is easy to scale down. A filling, tasty yet wholesome one pot meal that's perfect for busy week days.

 

Yield

8 servings

Prep

30 min

Cook

30 min

Ready

60 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons vegetable oil
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1 medium onions
diced
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1 medium green bell peppers
diced
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2 medium garlic cloves
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2 tablespoons chili powder
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½ teaspoon salt
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½ teaspoon cumin seeds
ground
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32 ounces tomatoes, canned
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15 ounces kidney beans, canned
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8 ounces pasta, elbow macaroni
uncooked
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2 ounces monterey jack cheese
shredded
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10 ounces corn
frozen
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Ingredients

Amount Measure Ingredient Features
3E+1 ml vegetable oil
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1 medium onions
diced
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1 medium green bell peppers
diced
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2 medium garlic cloves
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3E+1 ml chili powder
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2.5 ml salt
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2.5 ml cumin seeds
ground
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924.8 ml/g tomatoes, canned
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433.5 ml/g kidney beans, canned
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231.2 ml/g pasta, elbow macaroni
uncooked
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57.8 ml/g monterey jack cheese
shredded
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289 ml/g corn
frozen
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Directions

Chop the onion and green pepper.

Drain and rinse the canned beans.

Cook macaroni per instructions and drain.

In a large skillet heat oil over medium high heat.

Add onion, green pepper, garlic, chili powder, salt and cumin; sauté for about 4 minutes until vegetables are tender.

Stir in the tomatoes (undrained) breaking them with a spoon.

Add kidney beans and corn (already thawed); bring to a boil.

Reduce heat to simmer and continue cooking for 15 minutes stirring occasionally.

Toss in cooked macaroni.

Sprinkle with the shredded cheese.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 19526% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 539mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 16% Vitamin C 46%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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