Recipe(tried): Low-Fat Enchilada Casserole (using ground beef, Lawry's Taco Seasoning and Rotel)

LOW-FAT ENCHILADA CASSEROLE

1 lb macaroni, uncooked
1 lb ground sirloin or 90% lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 oz) can Progresso Tomato Sauce
2 cans (10 oz each) Rotel Diced Tomato with Green Chile
2 packets (1 oz each) Lawry's Taco Seasoning
1 teaspoon garlic powder
Water (as needed)
1 (1 lb) pkg frozen corn
Low fat or fat free cheddar cheese, shredded (optional)

Preheat oven to 350 degrees F.

Cook macaroni according to package directions; drain.

Meanwhile, brown ground meat in skillet. Place browned meat in colander and rinse under hot water to remove any excess fat drippings, drain. Set aside.

In large saucepan, brown onion and green peppers. Add ground meat, tomato sauce, tomatoes, and seasonings; cook for 10 minutes. Add a little water if sauce is too thick.

Add corn and macaroni; stir to mix. Place mixture in a large casserole, sprinkle with cheese, if desired.

Bake 20 minutes at 350 degrees F or until bubbly.

VARIATION:
You may add more corn, fresh tomatoes, picante sauce or jalapeno peppers.

Makes 4-6 servings