Cheesy Mexican Mushroom Skillet

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

  • prep time 20 min
  • total time 25 min
  • ingredients 10
  • servings 4

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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