Easy Beef Picante & Sour Cream Casserole Recipe

INGREDIENTS

6 ounces uncooked wagon wheel pasta 8 ounces 95% lean ground beef 1‑1/2 cups reduced-sodium mild picante sauce 1 cup red kidney beans, rinsed and drained 3/4 cup water 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 cup fat-free cottage cheese 1/2 cup fat-free sour cream 1/2 cup chopped green onions, with tops 1 can (2-1/4 ounces) sliced black olives 1/4 cup chopped fresh cilantro or fresh parsley

PREPARATION:

1. Preheat oven to 325°F. Spray 9-inch square baking pan with nonstick cooking spray; set aside. Cook pasta according to package directions, omitting salt. Drain. Place in bottom of prepared pan; set aside.
2. Brown beef in large nonstick skillet over medium-high heat 4 to 5 minutes or until no longer pink, stirring to separate meat; drain fat.
3. Add picante sauce, beans, water, chili powder and cumin; blend well. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 minutes.
4. Combine cottage cheese, sour cream and green onions in food processor or blender; process until smooth. Spread cottage cheese mixture over pasta in prepared pan. Spoon meat mixture over cottage cheese mixture; cover with foil. Bake 20 minutes or until heated through. Remove from oven; let stand 10 minutes to allow flavors to blend. Top with olives and cilantro.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 755 mg Protein 26 g Fiber 4 g Carbohydrate 51 g Cholesterol 27 mg Saturated Fat 1 g Total Fat 5 g Calories 344 Calories from Fat 13 % DIETARY EXCHANGE: Meat 2-1/2 Starch 3