Macaroni rellano
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (7-oz) Creamettes elbow macaroni |
| 1 | Egg | |
| ½ | cup | Skim milk |
| ¼ | teaspoon | Ground cumin |
| 1 | can | (4-oz) chopped green chilies; drained |
| 1 | can | (4-oz) diced pimientos; drained |
| Vegetable cooking spray | ||
| 1 | can | (15-oz) pinto beans; heated and drained |
| 1 | cup | Shredded Monterey Jack cheese |
| 1 | medium | Fresh tomato; peeled, seeded and chopped |
| 1 | medium | Green pepper; chopped |
| ¼ | cup | Sliced green onions |
Directions
Prepare Creamette Elbow Macaroni as package directs; drain. In medium bowl, blend egg, milk and cumin; stir in hot cooked macaroni, chilies and pimiento. Spray 9-inch non-stick skillet with vegetable cooking spray; heat pan. Add macaroni mixture. Cover; cook over low heat until mixture is set, about 15 minutes. Loosen edge with rubber spatula and invert onto warm platter. Top with remaining ingredients. Let stand 5 minutes before cutting. Refrigerate leftovers. FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .