Take 25 minutes to turn out a pleasing pasta dish with a bit of a kick.
Cheesy Mexican Mushroom Skillet
- Prep Time 20 min
- Total 25 min
- Servings 4
- 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)
Instructions
-
Step1In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
-
Step2Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
-
Step3Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
-
Step4Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.
Nutrition
300
Calories
12g
Total Fat
14g
Protein
35g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 600mg
- 25%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 6g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 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 Choice
2Tips from the Betty Crocker Kitchens
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