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| MEXICALI SKILLET DINNER | |||||
| Yields 4-6 | |||||
| 1 (7 oz.) pkg. elbow macaroli (2 cups), uncooked 2 tbsp. vegetable oil 1 (1 lb.) pkg. Hillshire Farm Smoked Sausage (any variety), sliced 1 med. onion, chopped 1 small green bell pepper, chopped 1 (16 oz.) can whole tomatoes, cut up (undrained) 1 cup frozen corn, thawed and drained 1 (16 oz.) can pinto or kidney beans, drained 1 tsp. salt 1/2 tsp. chili powder 1/4-1/2 tsp. cumin, ground 1/4 tsp. garlic powder 1/2 cup Cheddar cheese, finely shredded |
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| Prepare macaroni directions according to pkg. directions; drain. In large skillet, heat oil. Add sausage, onion and green pepper. Cook until vegetables are tender. Stir in next seven ingredients. Bring to boil. Reduce heat; simmer 10 minutes. Stir in macaroni; heat through. Top with cheese. Cover. Cook over low heat until cheese melts, about 15 minutes. Garnish as desired. Serve immediately. | |||||