2 tbsp. corn oil
1 med. onion, chopped
1 med. green pepper, chopped
2 cloves garlic, minced
2 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1 (28 oz.) can whole tomatoes, undrained coarsely chopped
1 (16 oz.) can kidney beans, drained & rinsed
1 (10 oz.) pkg. frozen corn, thawed
8 oz. elbow macaroni (1 3/4 c.), cooked & drained
1/2 c. (2 oz.) shredded Monterey Jack cheese with jalapeno pepper

In large skillet, heat corn oil. Add next 6 ingredients above; saute 4 minutes or until veggies are tender. Add tomatoes, beans and corn. Bring a boil. Reduce heat, simmer, stirring occasionally for 15 minutes. Toss with elbows. Sprinkle with cheese. Makes 8 servings.