Mexican Scramble Recipe - Cooking Index
Mexican Scramble Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground chuck |
| 1 lb | 454g / 16oz | Onion - chopped (large) |
| 1/2 | Green pepper - diced | |
| 1 | Corn - (15 1/4 oz) - drained, rinsed | |
| 1 | Tomatoes and green chilies - (10 oz) | |
| 1 | Tomato sauce - (8 oz) | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Chili powder - (to 1 tbspn) - according to taste |
| 1 cup | 237ml | Cooked macaroni |
| = (or any small pasta) | ||
| 1 tablespoon | 15ml | Cornstarch - dissolved in |
| 1/4 cup | 59ml | Cold water |
In a large skillet over medium heat, brown and drain ground chuck.
Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well. Cook uncovered over medium heat for 15 minutes; stir periodically.
Add macaroni and cornstarch dissolved in water; stir well. Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g.
Source:
American Diabetes Association at http://www.diabetes.org
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