Arizona Skillet Dinner Recipes

Steps:

• In a dutch oven, cook the macaroni per the pkg; drain and set aside.
• In a large skillet, heat the oil on med-high; add the onion, green pepper, garlic, chili powder and cumin.
• Saute 5 min or until tender; then add the kidney beans, corn and tomatoes (with liquid).
• Bring this mixture to a boil, then immediately reduce heat to low and simmer, stirring often, for 15 minutes.
• Then add this mixture to the cooked and drained macaroni and toss well, to combine.
• Either serve directly from the dutch oven or from a nice serving bowl with the monterey jack cheese sprinkled over it.

Steps:

• 1. Chop the onion and green pepper.
• 2. Drain and rinse the canned beans.
• 3. Cook macaroni per instructions and drain.
• 4. In a large skillet heat oil over medium high heat.
• 5. Add onion, green pepper, garlic, chili powder, salt and cumin; saute for about 4 minutes until vegetables are tender.
• 6. Stir in the tomatoes (undrained) breaking them with a spoon.
• 7. Add kidney beans and corn (already thawed); bring to a boil.
• 8. Reduce heat to simmer and continue cooking for 15 minutes stirring occasionally.
• 9. Toss in cooked macaroni.
• 10. Sprinkle with the shredded cheese.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.