2 tbsp. Mazola 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 (16 oz.) can kidney beans, drained and rinsed
1 (10 oz.) pkg. frozen corn kernels, thawed
2 (14 1/2 or 16 oz.) cans whole tomatoes in juice, coarsely chopped
8 oz. Mueller's elbow macaroni, cooked and drained
1/2 c. (3 oz.) shredded Monterey Jack cheese with jalapeno pepper

In large skillet, heat corn oil over medium high heat. Add onion, green pepper, garlic, chili powder and cumin; cook 4 minutes or until vegetables are tender. Add kidney beans, corn and tomatoes with juice. Bring to boil. Reduce heat and simmer, stirring occasionally, 15 minutes. Toss with macaroni. Sprinkle with cheese. Makes 8 servings.