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Macaroni Relleno

7 ounce package elbow macaroni
1 egg
1/2 cup skim milk
1/4 teaspoon ground cumin
4 ounce can chopped green chilies, drained
4 ounce can diced pimentos, drained
15 ounce can pinto beans, heated and drained
1 cup (4 ounces) shredded Monterey Jack Cheese
1 medium tomato-chopped
1 medium bell pepper
1/4 cup sliced green onions
non-stick cooking spray

Prepare macaroni according to package directions:drain. In medium
bowl, blend egg,milk,and cumin; stir in hot cooked macaroni,chilies
and pimento. Spray 9 inch nonstick skillet with nonstick cooking
spray heat skillet. Add macaroni mixture. Cover; cook over low heat
until mixture is set, about 15 minutes. Loosen edge with rubber
spatula and invert onto warm platter. Top with remaining ingredients.
Let stand 5 minutes before serving.

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