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 350F.

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.

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