Low-fat enchilada casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground sirloin; or 90% lean beef |
| 1 | pounds | Macaroni; cooked according to |
| ; package | ||
| ; instructions | ||
| 1 | pounds | Frozen corn; regular or mixed w/ |
| ; red and green | ||
| ; pepper | ||
| 1 | can | Progresso tomato sauce; (28-oz) |
| 2 | cans | Rotel tomato |
| 1 | large | Onion; chopped |
| 1 | Green pepper; chopped | |
| 2 | packs | Lawry's taco seasoning |
| 1 | teaspoon | Garlic powder |
| Grated non-fat cheddar cheese; optional | ||
Directions
Preheat oven to 350 degrees.
Brown ground meat in skillet. Place browned meat in colander and rinse under hot water to remove any excess fat drippings, drain.
In large saucepan, brown onions and add green peppers. Add ground meat, tomato sauce, tomatoes, and seasonings. Cook for 10 minutes. Add a little water if sauce is too thick. Add corn. Stir to mix. Add macaroni.
Place mixture in a large casserole, sprinkle with cheese if desired. Bake 20 minutes at 350 degrees or until bubbly.
Note: You may add more corn, fresh tomatoes, picante sauce or jalapeno peppers. Serves 4-6.
Demonstrated and prepared by fitness expert Larry North on Friday, February 26, 1999
GMT RECIPES
GMC formatted by Barb @ PK using NTS & GMC Buster on 3/14/99.
By "Barb @ PK" <abprice@...> on Mar 14, 1999.
Recipe by: Larry North
Converted by MM_Buster v2.0l.