MEXICAN BEAN NOODLE BAKE
10 ounces (one 16-ounce can) pinto beans, rinsed and drained
1/2 cup frozen whole kernel corn
1/2 cup chunky salsa
1 cup (one 8-ounce can) Hunt's Tomato Sauce
2 teaspoons chili seasoning mix
1/8 teaspoon black pepper
1 1/2 cups cooked noodles, rinsed and drained
3/4 (3 ounces) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with
olive-flavored cooking spray. In a large skillet sprayed with olive-flavored
cooking spray, combine pinto beans, corn, salsa, tomato sauce, chili
seasoning mix, and black pepper. Cook over low heat 10 to 15 minutes,
stirring occasionally. Stir in noodles. Pour mixture into prepared baking
dish. Sprinkle Cheddar cheese evenly over top. Bake 20 to 25 minutes.
Place baking dish on a wire tack and let set 5 minutes. Cut into 4-servings.
HINT: 1 1/4 cups uncooked noodles usually cook to about 1 1/2 cups.
Each serving equals:
DIABETIC: 2 Meat, 2 starch, 1 Vegetable
253 calories, 5 gm fat, 15 gm protein, 37 gm carbohydrate, 768 mg sodium, 5
HE: 2 1/4 protein, 1 1/4 vegetable, 1 bread