Title: Pasta Mexicana
Categories: Beef, Low-fat/low, Pasta, Turkey
Yield: 4 Servings

2 md Onion; coarsely chopped
5 Serrano pepper; chilies
28 oz Plum tomatoes; Italian style
15 oz Chili--turkey
8 oz Linguini; or spaghetti

Place onions and chilies into heavy skillet or roasting pan. Cover and
cook over high heat until onions are browned and chile skins are charred on
all sides (8-10 minutes). Remove chiles; peel and discard skin and seeds;
chop chiles, and return to pan. Stir in tomatoes and chili.. Cook over
medium heat, stirring occasionally, 15 to 20 minutes. Meanwhile, cook pasta
according to package directions. Serve sauce over pasta.
Recipe By : Hormel Chili

Posted to MC-Recipe Digest V1 #265

Date: Mon, 28 Oct 1996 20:39:30 +0000

From: Patti McCoy

NOTES : 402 calories, 7.5 g fat, 16% calories from fat The calories and fat
grams are for regular chili....if you use turkey it

will be quite a bit lower