PCLinuxOS Recipe Corner Bonus

Mexican Ground Beef and Noodles

INGREDIENTS:

4 ounces dried multigrain or regular rotini or elbow macaroni (1⅓ cups)
12 ounces extra-lean ground beef
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
¾ cup salsa
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
½ teaspoon chili powder
½ cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
⅓ cup light sour cream
3 tablespoons sliced green onions
2 teaspoons coarsely chopped fresh cilantro
½ teaspoon finely shredded lime peel

DIRECTIONS:

1 Preheat the oven to 350°F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to a hot saucepan; set aside.

2 Meanwhile, in a large skillet, cook meat and garlic until meat is browned, stirring to break up meat as it cooks. Drain off fat.

3 Stir the cooked meat into pasta in a saucepan. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder. Transfer mixture to a 1 1/2- to 2-quart casserole or baking dish.

4 Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until the cheese is melted.

5 In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

NUTRITION:

Calories: 550    Carbs: 55g    Sodium: 800mg    Fiber: 6g    Protein: 46g