| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Couscous, Ground chic, Pasta, Rice |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Elbow macaroni, cooked |
| 2 |
c |
Ground Meat Mix |
| 1/4 |
c |
Water |
| 1 |
c |
Frozen corn kernels |
|
|
Thawed |
| 2 |
T |
Parsley |
| 2 |
t |
Chili powder |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Cumin |
| 1/4 |
t |
Black pepper |
| 8 |
oz |
Fat-free cream cheese |
|
|
Softened |
| 3/4 |
c |
Skim milk |
| 2 |
|
Fat-free american cheese |
|
|
Singles, halved |
|
|
Diagonally |
INSTRUCTIONS
Cook elbow macaroni according to package directions. Drain and set
aside. In a skillet, combine Ground Meat Mix and water. Cover and cook
over low heat for 15 minutes. Break up with a fork. Cover and cook 5
minutes more. Add corn, parsley, chili powder, salt, cumin, and black
pepper. Mix well. Stir in cream cheese, milk, and elbow macaroni. Heat
through. Arrange cheese triangles atop chicken mixture. Cover skillet
and heat over low heat for 10 minutes or until cheese has melted.
Posted to EAT-L Digest - 24 Jun 96 Date: Tue, 25 Jun 1996 18:34:43
-0500 From: "Anita A. Matejka" <matejka@BGA.COM> Recipe By :
Homemade Is Better
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