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Thursday, April 9, 2009

South of the Border Casserole

My husband has music blaring in the apartment & keeps coming into the living room where I am to give me running commentary about the music and is dancing like a fool as I can't think enough to write about this dish. I do know one thing - it's good. Try it soon.

South of the Border Casserole
Originally seen on Delicious Melicious, who got it from Cooking This and That, who got it from A Taste of Home Cooking, who got it from Garnish with Prozac (whew, I think that's it!)

1 pound of lean ground beef
1 mild jalapeno, chopped (Omitted)
1 bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
28 oz can tomatoes
2 tablespoons chili powder
2 tablespoons of cumin
2 cups fat free sour cream (I only used 1 cup)
8 oz penne, ziti or any small pasta
1 cup shredded cheddar cheese (I used colby jack)
1/4 cup cilantro, minced (Omitted)

In a deep skillet, brown the ground beef, drain fat, if necessary. Add the peppers, onions and garlic, and cook on medium-high heat. Saute until softened, about 8-10 minutes. Add chili powder and cumin.

Add the can of tomatoes, breaking up the whole tomatoes with a spoon, but still leaving big chunks. Add sour cream, stir until mixed. Add pasta. Cover and cook until pasta is al dente, about 25 minutes. 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.

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