CHEESY MEXICAN MUSHROOM SKILLET

Cheesy Mexican Mushroom Skillet image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

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)

Steps:

In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g