My husband seems to enjoy when I make Mexican dishes at home; so I try to make them once a week. This recipe comes from A Taste of Home Cooking, a friend I made over at the What's Cooking board! This is a great one-pot meal with very little clean-up.
I have to admit that when I first read the recipe I did a double take when it says to add uncooked pasta to the meat sauce. But trust me, it works - just make sure to stir fairly regularly to check that the pasta is not over-cooking. This was very filling with lots of good flavor. My changes in dark pink italics again.
South of the Border Casserole
A Taste of Home Cooking
1 pound of lean ground beef 3/4 lb.
1 jalapeno, ribs and seeds removed from half, minced I used a serrano chile
1 large bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced 2 cloves
28 ounce can of whole tomatoes (fire roasted tomatoes, if you can find them)
2 tablespoons chili powder
2 tablespoons of cumin 1 T.
2 tablespoons olive oil omitted
2 cups sour cream low fat
8 oz penne, ziti or any small pasta
1 cup shredded cheddar cheese
1/4 cup cilantro, minced
In a large deep skillet, brown meat until no longer pink. Drain fat, if necessary. Add the olive oil, peppers, onions and garlic, season with salt and pepper, and cook on medium-high heat. Saute until softened, about 8-10 minutes. Add chili powder and cumin.
This took me about 20 minutes over med-high heat. Make sure to stir frequently so the pasta doesn't get stuck to the bottom.
Serve with the cheddar cheese and cilantro sprinkled on top. Serve immediately.