Macaroni Relleno




1 pkg. (7 oz.) elbow macaroni
1 egg
1/2 cup skim milk
1/4 tsp. ground cumin
1 can (4 oz.) chopped green chilies, drained
1 can (4 oz.) diced pimentos, drained
1 can (15 oz.) pinto beans, heated and drained
1 cup (4 oz.) shredded Monterey Jack Cheese
1 md. tomato, chopped
1 md. bell pepper, chopped
1/4 cup green onions, sliced
Non-stick cooking spray


Prepare macaroni according to package directions; drain. In medium bowl, blend egg,milk,and cumin; stir in hot cooked macaroni, chilies and pimento. Spray 9-inch nonstick skillet with nonstick cooking spray heat skillet. 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 serving.

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