Cheesy Mexican Mushroom Skillet

Cheesy Mexican Mushroom Skillet

Take 25 minutes to turn out a pleasing pasta dish with a bit of a kick.

Prep Time

20

Minutes

Total Time

25

Minutes

Makes

4

servings

1 1/2
teaspoons olive or vegetable oil
4
oz uncooked vermicelli, broken into 1-inch pieces
1
medium onion, sliced (about 1 cup)
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
can (14.5 oz) diced tomatoes, undrained
2
medium jalapeño chiles, seeded, finely chopped
1/2
cup water
2
teaspoons ground cumin
1/2
teaspoon salt
1
cup shredded Monterey Jack cheese (4 oz)
  1. In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
  2. Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
  3. Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
  4. Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Wear clean rubber gloves when chopping jalapeños, and do not touch your skin or eyes. When finished, wash the gloves in soap and water.
Slice onion in a food processor fitted with a slicing blade.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 600mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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