Ingredients
| 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 |
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Instructions
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.