Mexican casserole #3

Yield: 8 Servings

Measure Ingredient
2 cups Elbow macaroni; cooked and drained
1 cup Onions; chopped
1 cup Bell peppers; chopped
1 Zucchini; sliced
2 Stalks celery; sliced
1 pack Taco seasoning mix -or-
1 tablespoon Chili powder -and-
1 teaspoon Ground cumin -and-
1 teaspoon Paprika
1 can (15-oz) black beans; drained
1 can (15-oz) dark red Kidney beans; undrained
1 can (16-oz) tomato sauce
1 can (16-oz) diced tomatoes; or fresh)
2 cups Fat-free Cheddar or Mozzarella cheese; grated

Date: Fri, 29 Mar 1996 12:09:41 -0700 From: bwatson@... (Bethann Watson) Preheat oven to 375 degrees F. Coat a 2-quart casserole dish (9 x 13-inch) with cooking spray; set aside. Coat a skillet with cooking spray (or use a little veggie broth) and cook the onions, bell peppers, zucchini, and celery until they are tender. Stir in taco seasoning mix, black beans, dark red kidney beans, tomato sauce, and diced tomatoes. Reduce heat and simmer, uncovered for 5 minutes; set aside. In the casserole dish, layer half the macaroni and half bean mixture in prepared pan. Sprinkle with 1½ cups of the cheese. Repeat layers. Bake, uncovered, for 25 minutes or until heated through.

FATFREE DIGEST V96 #89

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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