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Ingredientes
- 2 c. elbow macaroni cooked
- 1/2 tsp oil
- 1/2 tsp cumin
- 1/2 tsp salt
- 15 ounce dark kidney beans liquid removed and washed
- 2 c. frzn corn thawed
- 1/2 c. bell peppers minced
- 1/2 c. onions minced
- 1 c. shredded lowfat cheddar cheese * see note
- 3/4 c. lowfat mayonnaise
- 1/2 c. lowfat lowfat sour cream
- 1/2 c. taco sauce
Direcciones
- Prepare elbow macaroni according to package directions. Drain and rinse under cool water; drain again. Toss with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13" pan.
- In a mixing bowl, combine mayonnaise, lowfat sour cream, and taco sauce. Spread mix proportionately over top of pasta, sealing to edge of bowl. Cover tightly and refrigerateovernight.
- *Betsy's addition.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 9 servings | |
| Calories 399 | |
| Calories from Fat 108 | 27% |
| Total Fat 12.29g | 15% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.01g | |
| Cholesterol 25mg | 8% |
| Sodium 581mg | 24% |
| Potassium 352mg | 10% |
| Total Carbs 59.12g | 16% |
| Dietary Fiber 5.1g | 17% |
| Sugars 6.19g | 4% |
| Protein 13.86g | 22% |
