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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Beef Bake w/Cilantro-Lime Cream
 Categories: Beef, Pasta, Vegetables, Beans, Chilies
      Yield: 6 Servings
 
      4 oz Dried rotini or elbow
           - macaroni
     12 oz Ground beef
      2 cl Garlic; minced
     15 oz Can black or pinto beans;
           - rinsed, drained
 14 1/2 oz Can diced tomatoes;
           - undrained
    3/4 c  Bottled picante sauce or
           - salsa
      1 ts Dried oregano, crushed
    1/2 ts Ground cumin
    1/2 ts Chilli spice mix
    1/2 c  Shredded Co-Jack cheese
    1/3 c  Dairy sour cream
      3 tb Sliced green onions
      2 ts Coarse chopped fresh
           - cilantro
    1/2 ts Fine shredded lime peel
 
  Set oven @ 350oF/175oC.
  
  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 brown, stirring to break up meat as it
  cooks. Drain off fat.
  
  Stir the cooked meat into pasta in saucepan. Stir in
  beans, undrained tomatoes, picante sauce, oregano,
  cumin, and chili powder. Transfer mixture to a 1 1/2
  to 2 quart casserole or baking dish.
  
  Bake, covered with foil, 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.
  
  Source: Diabetic Living Magazine
  
  RECIPE FROM: https:www.eatingwell.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I am not aging, I am marinating.
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