Recipe by PsychoCasseroleStepmom
I haven't tried this one yet but it sounds delicious and it's low-fat! As an added bonus, it is very quick to prepare.
Top Review by cookandcookagain
I am giving this only 2 stars because it is missing something...COLOR and FLAVOR!!! After preparing this as directed (minus the tofu crumbles) I was very disappointed with the result. It had no color, the sauce was watery, and there was no flavor.
Here are the changes that I made which actually made it better and pretty good: 1st- I used ground beef and pork (we like meat) 2nd- I added a packet of fajita seasoning (taco would be fine also, but all i had was fajita) 3rd- I stirred in half the cheese, then transferred this to a baking dish and topped with the remaining cheese then I baked it for 2 minutes until bubbly and these cheese was melted.
If you make this as directed, you will most likely be very disappointing. I suggest having some things on hand to doctor this up a bit. After my changes it is not too bad and I would make it again, with the changes and maybe others.
- 2 (10 ounce) cans enchilada sauce
- 8 ounces wagon wheel macaroni
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (12 ounce) packagerefrigerated tofu crumbles
- 1 (7 ounce) can corn mixed with chopped peppers, such as mexicorn,drained
- 1 cup shredded cheddar cheese
- 1 scallion, sliced
- tortilla chips (optional)
Directions See How It's Made
- In large nonstick skillet over high heat bring 1 can enchilada sauce and 2-1/2 cups water to boil.
- Stir in pasta; return to boil.
- Cover; cook, stirring occasionally until pasta is just tender, about 12 minutes.
- Stir in beans, soy crumbles, corn and remaining enchilada sauce; bring to boil.
- Reduce heat to low.
- Sprinkle with cheese.
- Cover; cook until mixture is heated through and cheese is melted, 3-4 minutes.
- Uncover; remove from heat.
- Sprinkle with scallions.
- Serve with chips, if desired.