Mexican Scramble (Diabetic)

• 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

1. In a large skillet over medium heat, brown and drain ground chuck.
2. Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well.
3. Cook uncovered over medium heat for 15 minutes; stir periodically.
4. Add macaroni and cornstarch dissolved in water; stir well.
5. Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
6. Serving size: 1 cup.
7. Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
8. 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.

ground chuck, onion, green pepper, corn, tomatoes, tomato sauce, salt, fresh ground black pepper, chili powder, macaroni, cornstarch

Taken from www.food.com/recipe/mexican-scramble-diabetic-275919 (may not work)