Healthified Mexican Ground Beef and Noodles

 

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

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