Mexican Bake with Cilantro-Lime Cream

Mexican Bake with Cilantro-Lime Cream
Makes 6 Servings
Recipe adapted from Diabetic Living

10 oz. rotini
16 oz. 96/4 ground beef
1 tbsp minced garlic
1 15-oz. can black beans, drained
1 14.5-oz. can diced tomatoes, undrained
¾ cup bottled salsa
1 tsp dried oregano
½ tsp cumin
½ tsp chili powder
2 oz. 75% reduced fat cheddar cheese
6 tbsp fat-free sour cream
3 tbsp green onions, diced
1 tbsp fresh cilantro

1 tsp lime juice

Preheat oven to 350. Cook pasta according to package instructions, drain and return to pot. Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain any fat. Add cooked meat into pot with pasta. Stir in beans, tomatoes, salsa, oregano, cumin and chili powder. Transfer to rectangular dish. Bake covered 30 minutes. Uncover and sprinkle with cheese, bake for 3 minutes until cheese melts. In a small bowl, stir together sour cream, 2 tbsp green onions, cilantro and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

Nutritional Information: 393 calories, 59 carbs, 5 fat grams and 30 protein grams.

Review: We really liked this one! The 'dressing' added a lot to it and it was really just a fun, simple pasta dish that was filling and EASY. Was it our favorite? Probably not - but definitely one that we'll keep in the rotation! Suggestion: when reheating - leave the dressing out of the microwave. Keep in a separate bowl then spoon on when it's hot and ready to eat. Also, note that the original recipe suggested you switch the beans up - use pinto, navy, whatever - not necessarily black.