Healthified Mexican Ground Beef and Noodles

Healthified Mexican Ground Beef and Noodles

Healthified Mexican Ground Beef and Noodles
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total prep
64% less sat fat • 56% less cholesterol than the original recipe— see the comparison. Tasty Mexican flavors fill this hearty casserole. Take it to your next potluck—no one will guess it’s a lightened recipe!


  • 4 ounces dried multigrain or regular rotini or elbow macaroni (1 1/3 cups)
  • 12 ounces extra-lean ground beef
  • 1/3 cup light sour cream
  • 3 tablespoons sliced green onions
  • 2 teaspoons coarsely chopped fresh cilantro
  • 1/2 teaspoon finely shredded lime peel
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) no-salt-added diced tomatoes, undrained
  • 3/4 cup organic 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 (2 ounces)


  • Preheat oven to 350°F. 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 browned, stirring to break up meat as it cooks. Drain off fat.
  • Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder. Transfer mixture to a 1 1/2- to 2-quart casserole or baking dish.
  • 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.
  • 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.

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