2 tbsp. Mazola corn oil
1 med. onion, chopped
1 med. green pepper, chopped
2 cloves garlic, minced
1/2 tsp. ground cumin
1 (16 oz.) can kidney beans, drained & rinsed
1 (10 oz.) frozen corn kernels, thawed
2 (14 1/2 or 16 oz.) each, cans whole tomatoes in juice, coarsely chopped
8 oz. Mueller's elbow macaroni, cooked & drained
1/2 c. (3 oz.) shredded Monterey Jack cheese with Jalapeno pepper

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