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Cheesy Mexican Mushroom Skillet

 83 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 25 min
  • Servings 4
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Take 25 minutes to turn out a pleasing pasta dish with a bit of a kick.

Ingredients

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)

Directions

  • 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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
6g
29%
Trans Fat
0g
0%
Cholesterol
25mg
8%
Sodium
600mg
25%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
17%
Sugars
6g
6%
Protein
14g
14%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
20%
20%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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