SKINNY MEXICAN GROUND BEEF AND NOODLES

Skinny Mexican Ground Beef and Noodles image

64% less sat fat • 56% less cholesterol than the original recipe. Tasty Mexican flavors fill this hearty casserole. Take it to your next potluck-no one will guess it's a lightened recipe!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 14

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

Steps:

Preheat oven to 350°F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
Meanwhile, in a large skillet, cook meat and garlic until meat is browned, stirring to break up meat as it cooks. Drain off fat.
Stir the cooked meat into pasta in 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.
Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
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 Facts : Calories 260, Carbohydrate 29 g, Cholesterol 45 mg, Fiber 6 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Cup, Sodium 510 mg, Sugar 4 g, TransFat 0 g