Tex-Mex Tuna Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
elbow macaroni -- cooked |
|
6 |
ounces |
tuna in water -- drained |
|
11 |
ounces |
Mexican style corn -- drained |
|
1 |
whole |
roasted sweet Red Peppers -- diced |
|
16 |
ounces |
fat-free refried beans |
|
4 |
ounces |
green chilies -- drained |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
1/2 |
cup |
evaporated skim milk |
|
1 |
tablespoon |
chili powder |
|
1/2 |
teaspoon |
cumin powder |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
small |
onion -- diced fine |
|
1 |
clove |
garlic -- minced |
|
1 |
cup |
four-cheese Mexican-style shredded cheese |
| Heat oven to 350°F. Make macaroni according to package directions. Drain and return to saucepan. Add everything except to cheese to macaroni and mix well. Put into a 2 quart casserole dish. Sprinkle cheese on top of tuna mixture. Cover and bake for 30 minutes. Makes 8 servings. |
| Per Serving: 292 Calories; 6g Fat (17.1% calories from fat); 17g Protein; 44g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 612mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. |