Taco Macaroni Pot

Tacos can be fun to eat, but if you serve them the truly traditional way you've got all those dishes of garnishes to prepare, plus you have to keep the crispy shells from breaking into pieces in your hands. Aaargh! I figured, if I can fill my tummy with the flavor of those tacos but cut down on the work, we'd all be happier!
Serves 6 (1 full cup)
*Freezes well

16 ounces extra lean ground turkey or beef
1/2 cup chopped onion
1 3/4 cups (one 15-ounce can) Hunt's Tomato Sauce
1 cup water
1/2 cup chunky salsa, (mild, medium, or hot)
2 cups uncooked elbow macaroni
2 teaspoons taco seasoning
3/4 cup shredded Kraft reduced-fat Chedder cheese

In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Spray a slow cooker container with olive oil-flavored cooking spray. In prepaired container, combine meat mixture, tomato sauce, water, and salsa. Stir in uncooked macaroni and taco seasoning. Cover and cook on LOW for 4 hours. Add chedder cheese. Mix well to combine. Re-cover and continue cooking on LOW for 10 to 15 minutes or until cheese melts. Mix well before serving.

Each serving equals:
HE: 2 2/3 Protein, 1 1/2 Vegetable, 1 Bread
261 Calories, 9gm Fat, 21gm Protein, 24gm Carbohydrate,
723mg Sodium, 110mg Calcium, 2gm Fiber
DIABETIC: 2 1/2 Meat, 1 1/2 Vegetable, 1 Starch

"A Potful of Recipes, page 232 or A Deluxe Potful of Recipes, page 296"

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