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|
|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|
- 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.
- 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.
- 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.
- 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.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||13 %|
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