MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Beef Bake w/Cilantro-Lime Cream
Categories: Beef, Pasta, Vegetables, Beans, Chilies
Yield: 6 Servings

4 oz Dried rotini or elbow
- macaroni
12 oz Ground beef
2 cl Garlic; minced
15 oz Can black or pinto beans;
- rinsed, drained
14 1/2 oz Can diced tomatoes;
- undrained
3/4 c Bottled picante sauce or
- salsa
1 ts Dried oregano, crushed
1/2 ts Ground cumin
1/2 ts Chilli spice mix
1/2 c Shredded Co-Jack cheese
1/3 c Dairy sour cream
3 tb Sliced green onions
2 ts Coarse chopped fresh
- cilantro
1/2 ts Fine shredded lime peel

Set oven @ 350oF/175oC.

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 with foil, 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.

Source: Diabetic Living Magazine

RECIPE FROM: https:www.eatingwell.com

Uncle Dirty Dave's Archives

MMMMM

... I am not aging, I am marinating.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)