Cajun Fettuccine

• 1-1/2 pounds ground beef
• 1 cup chopped green onions
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 1/4 cup butter
• 1 tablespoon all-purpose flour
• 8 ounces Mexican or plain process cheese (Velveeta), cubed and divided
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 can (5 ounces) evaporated milk
• 3/4 teaspoon Cajun or Creole seasoning
• 8 ounces fettuccine, cooked and drained
• Grated Parmesan cheese

1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, green pepper, celery and garlic in butter until crisp-tender. Stir in flour until blended. Return beef to the pan. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Add 1 cup American cheese, tomatoes, milk and Cajun seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally. Add fettuccine; mix well. Transfer to a greased shallow 3-qt. baking dish. Top with remaining American cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350u0b0 for 15 minutes or until heated through.

ground beef, green onions, onion, green pepper, celery, garlic, butter, flour, process cheese, tomatoes, milk, cajun, parmesan cheese

Taken from www.tasteofhome.com/recipes/cajun-fettuccine/ (may not work)