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Mexican Beef Bake
Main Page
Plus+ 7 Per Serving

(1 1/3 cups) dried multigrain or regular rotini
12 ounces extra-lean ground beef
2 cloves garlic, minced
1 15 ounce can black beans or pinto beans, rinsed and drained
1 14 1/2 ounce can no-salt-added diced tomatoes
3/4 cup bottled picante sauce or 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
1/3 cup light dairy sour cream
3 tablespoons sliced green onions
2 teaspoons coarsely chopped fresh cilantro
1/2 teaspoon finely shredded lime peel

WW Recipes
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Beef Recipes
Baked Crab Cakes
Strawberry Pretzel Salad
Honey Crusted Chicken
Beef Stroganoff

1. Preheat oven to 350 degrees 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 brown, 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, picante sauce, 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.

Makes 6 (1 Cup Servings)

Nutritional Info Per Serving: Calories 283, Carbs 29 g, Fat 10 g, Fiber 7 g, Protein 23 g