Mexican Scramble (Diabetic) - cooking recipe

Ingredients

1 lb ground chuck
1 large onion, chopped
1/2 green pepper, diced
1 (15 1/4 ounce) can corn, drained, rinsed
1 (10 ounce) can Rotel Tomatoes
1 (8 ounce) can tomato sauce
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon chili powder (or more)
1 cup cooked macaroni
1 tablespoon cornstarch, dissolved in 1/4 cup cold water

Preparation

In a large skillet over medium heat, brown and drain ground chuck.
Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well.
Cook uncovered over medium heat for 15 minutes; stir periodically.
Add macaroni and cornstarch dissolved in water; stir well.
Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
Serving size: 1 cup.
Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g.