Beef Picante and Sour Cream Casserole

Tempt your taste buds with the bold flavors in this Tex-Mex pasta dish. Layered with pasta, green onion-seasoned sour cream and chili, every mouthful is an explosion of taste sensations.


Makes 4 servings


6 ounces uncooked wagon wheel pasta
8 ounces 95% lean ground beef
1-1/2 cups reduced-sodium mild picante sauce
1 cup red kidney beans, rinsed and drained
3/4 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup fat-free cottage cheese
1/2 cup fat-free sour cream
1/2 cup chopped green onions, with tops
1 can (2-1/4 ounces) sliced black olives
1/4 cup chopped fresh cilantro or fresh parsley


  1. Preheat oven to 325°F. Spray 9-inch square baking pan with nonstick cooking spray; set aside. Cook pasta according to package directions, omitting salt. Drain. Place in bottom of prepared pan; set aside.
  2. Brown beef in large nonstick skillet over medium-high heat 4 to 5 minutes or until no longer pink, stirring to separate meat; drain fat.
  3. Add picante sauce, beans, water, chili powder and cumin; blend well. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 minutes.
  4. Combine cottage cheese, sour cream and green onions in food processor or blender; process until smooth. Spread cottage cheese mixture over pasta in prepared pan. Spoon meat mixture over cottage cheese mixture; cover with foil. Bake 20 minutes or until heated through. Remove from oven; let stand 10 minutes to allow flavors to blend. Top with olives and cilantro.

Nutritional Information

Calories 344
Calories from Fat 13 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 27 mg
Carbohydrate 51 g
Fiber 4 g
Protein 26 g
Sodium 755 mg

Dietary Exchange

Starch 3
Meat 2-1/2

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