Prep 20 mins
Cook 30 mins
Recipe found on diabetic Living's website. I use Certified Angus Beef brand ground beef in this recipe for excellent results.
- 113.39 g rotini pasta (dried multigrain or regular 1 1/3 cups)
- 340.19 g extra lean ground beef
- 2 garlic cloves, minced
- black beans or pinto beans, rinsed and drained
- 411.06 g can no-salt-added diced tomatoes, undrained
- 177.44 ml picante sauce or 177.44 ml salsa
- 4.92 ml dried oregano, crushed
- 2.46 ml ground cumin
- 2.46 ml chili powder
- 118.29 ml colby-monterey jack cheese (reduced-fat shredded, 2 ounces)
- 78.07 ml light sour cream
- 44.37 ml green onions, sliced
- 9.85 ml fresh cilantro, coarsely chopped
- 2.46 ml lime peel, finely shredded
- Preheat oven to 350 degrees 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 brown, stirring to break up meat as it cooks. Drain off fat.
- Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, 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.