SKINNY MEXICAN GROUND BEEF AND NOODLES
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
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
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