Mexican Dinner
Laurie
ingredients
- 1 tablespoon olive oil
- 1 large onion
- 1 1/2 cloves garlic, crushed
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 2 cans stewed tomatoes, (15 oz.)
- 4 ounces tomato sauce
- 16 ounces rotini pasta
- 20 ounces frozen corn, thawed
- 2 cans black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- 1 cup sour cream, fat free
- 1 1/2 cups cheddar cheese, shredded
directions
- 1
1. Bring large saucepot of water to boil. Heat oven to 350 degrees. Grease 9x13 baking dish.
- 2
2. In large nonstick saucepot over medium heat, cook onion and garlic in oil 8 to 10 minutes, stirring occasionally, until softened. Add cumin and chili powder and cook, stirring about 1 minute. Stir in stewed tomatoes and tomato sauce. Increase heat to medium high and bring to a boil. Reduce heat and simmer at least 15 minutes to blend flavors. Meanwhile, cook pasta about 10 minutes, until slightly undercooked.
- 3
3. Remove sauce from heat and stir in corn, beans and cilantro. When pasta is ready, drain in colander, then place in baking dish. Mix tomato-vegetable sauce and sour cream into the pasta.
- 4
4. Sprinkle top with cheese and bake 25-30 minutes until heated through and bubbly.
Source: Laurie
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