Mexican Beef Bake With Cilantro-Lime Cream Recipe

Name: Mexican Beef Bake With Cilantro-Lime Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces rotini pasta (dried multigrain or regular 1 1/3 cups); 12 ounces extra lean ground beef; 2 garlic cloves, minced; black beans or pinto beans, rinsed and drained; 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained; 3/4 cup picante sauce or 3/4 cup salsa; 1 teaspoon dried oregano, crushed; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 cup colby-monterey jack cheese (reduced-fat shredded, 2 ounces); 1/3 cup light sour cream; 3 tablespoons green onions, sliced; 2 teaspoons fresh cilantro, coarsely chopped; 1/2 teaspoon lime peel, finely shredded

Servings: persons

4 ounces rotini pasta (dried multigrain or regular 1 1/3 cups)
12 ounces extra lean ground beef
2 garlic cloves, minced
black beans or pinto beans, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
3/4 cup picante sauce or 3/4 cup salsa
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 cup colby-monterey jack cheese (reduced-fat shredded, 2 ounces)
1/3 cup light sour cream
3 tablespoons green onions, sliced
2 teaspoons fresh cilantro, coarsely chopped
1/2 teaspoon lime peel, finely shredded

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.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces rotini pasta (dried multigrain or regular 1 1/3 cups), 12 ounces extra lean ground beef, 2 garlic cloves, minced, black beans or pinto beans, rinsed and drained, and more.

Yes, Mexican Beef Bake With Cilantro-Lime Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Beef Bake With Cilantro-Lime Cream

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