Tasty Mex Casserole

I added the pasta (uncooked) with all of the ingredients and it was a little mushy.  Flavor was good, but could have been spicier so next time I might add a little cayenne and more cumin, chili powder and paprika.

Tasty Mex Casserole

1 lb. lean ground beef
1 tsp. chili powder
1 tsp. dried whole oregano
1/4 tsp. garlic powder
1/4 tsp. Pepper
1/4 cup chopped onion
1/2 c. green pepper, chopped
10 oz. canned tomatoes w/ green chilies, undrained
15 oz. canned whole kernel corn, drained
1 cup Smart Taste elbow macaroni, uncooked
14 oz. can fire roasted tomatoes, undrained
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. parsley flakes
2 tsp. granulated Splenda
1/4 c. water

In medium skillet, brown ground beef and onion; add chili powder, oregano, garlic powder, pepper, cumin, paprika and parsley flakes. In 3 quart slow cooker, combine both tomatoes, corn and pasta. Pasta may become mushy so you can choose to add it during the last 2 hours or cook it separately and mix in at the end. Top with beef mixture and add water. Cook on LOW for 8 hrs. or on HIGH for 4 hrs.

Yield: 5 servings. Per serving (about 1 cup) = 272 Calories; 5g Fat (14.1% calories from fat); 25g Protein; 39g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 590mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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