2 T Vegetable oil 1 md Onion diced 1 md Green pepper diced 2 md Garlic clove 2 T Chili powder 1/2 t Salt 1/2 t Cumin seed, ground 32 oz Tomatoes, canned 15 oz Kidney beans, canned 8 oz Macaroni, uncooked 2 oz Monterrey jack, shredded 10 oz Corn, frozen 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; saute 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.
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