| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Ground chic, Pasta, Rice, Couscous |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Elbow macaroni — cooked |
| 2 |
c |
Ground Meat Mix |
| 1/4 |
c |
Water |
| 1 |
c |
Frozen corn kernels — |
|
|
Thawed |
| 2 |
tb |
Parsley |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Black pepper |
| 8 |
oz |
Fat-free cream cheese — |
|
|
Softened |
| 3/4 |
c |
Skim milk |
| 2 |
sl |
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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