adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Skinny Mexican Ground Beef and Noodles
0 Likes
Prep Time:
25 minutes
Total Time:
1 hour
Lightened Mexican casserole with bold flavors, perfect for potlucks.
Ingredients:
  • 4 ounces dried multigrain or regular rotini or elbow macaroni (1 1/3 cups)
  • 12 ounces extra-lean ground beef
  • 2 cloves garlic, minced
  • 1 can (15 oz) Progresso™ black beans, rinsed and drained
  • 1 can (14.5 oz) Muir Glen™ no-salt-added diced tomatoes, undrained
  • 3/4 cup Muir Glen™ organic salsa
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
  • 1/3 cup light sour cream
  • 3 tablespoons sliced green onions
  • 2 teaspoons coarsely chopped fresh cilantro
  • 1/2 teaspoon finely shredded lime peel
Instructions:
  • Preheat the oven to 350°F. Cook the pasta in a large saucepan following package directions, then drain it. Place the drained pasta back into the hot saucepan and set it aside.
  • In a large skillet, sauté the meat and garlic until the meat is nicely browned, making sure to break up the meat as it cooks. Remove any excess fat.
  • Combine the cooked meat with pasta in a saucepan. Add beans, undrained tomatoes, salsa, oregano, cumin, and chili powder. Transfer the mixture to a 1 1/2- to 2-quart casserole or baking dish.
  • Bake covered for 30 minutes until heated through, then uncover and sprinkle with cheese. Bake for an additional 3 minutes until the cheese is melted.
  • Mix sour cream, 2 tablespoons of green onions, cilantro, and lime peel in a small bowl. Serve with a dollop of the sour cream mixture on each portion and garnish with the remaining green onions.

Similar Recipes