Southwest flavors of chili and cumin sing out in this easy skillet dinner. Zippy heat of jalapeno in the cheese finishes off the dish. A dollop of sour cream cools off the palate.
Prep Time: 15 min Cook Time: 20 min Serves: 4
Ingredients
8 ounces Pennsylvania Dutch Homestyle Noodles
2 tablespoons oil
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 to 1 teaspoon salt (optional)
2 (14-1/2 to 16 ounce) can diced tomatoes in juice, undrained
1 (15 to 19 ounces) can kidney beans, rinsed and drained
1 (10 ounce) can frozen corn
1/2 cup (2 ounces) jalapeno cheddar cheese, shredded
Directions
Cook noodles according to package directions.
Heat oil in large skillet over medium-high heat. Add onion, green pepper, garlic, chili powder, cumin and salt. Cook, stirring occasionally, 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.
