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

In large skillet heat oil over medium high heat. Add onion, green pepper, garlic, chili powder, salt and cumin. Saute 4 minutes or until tender. Stir in tomatoes, breaking with spoon. Add kidney beans and corn. Bring to boil. Reduce heat and simmer. Toss with macaroni. Sprinkle with cheese. Makes 8 servings.