1 (7 oz.) pkg. Creamettes elbow macaroni (2 c., uncooked)
1 egg
1/2 c. skim milk
1/4 tsp. ground cumin
1 (4 oz.) can chopped green chilies, drained
1 (4 oz.) can diced pimentos, drained
Vegetable cooking spray
1 (15 oz.) can pinto beans, heated and drained
1 c. shredded Monterey Jack cheese
1 medium fresh tomato, peeled, seeded, and chopped
1 medium green pepper, chopped
1/4 c. sliced green onions

Prepare Creamette elbow macaroni as package directs; drain. In medium bowl, blend egg, milk, and cumin; stir in hot cooked macaroni, chilies and pimento. Spray 9 inch non-stick skillet with vegetable cooking spray; heat pan. 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 cutting. Refrigerate leftovers.