Loading...

Wednesday, October 29, 2008

South of the Border Casserole


This is the first "casserole" I've made since being married, or even knowing Aaron for that matter. For some reason, he has something against anything called a casserole. I don't quite understand it. I know there are some bad casseroles out there, but I know plenty of great ones, too. This can be classified as a great casserole. When I printed this from my Google Reader, I actually meant to change the name so it didn't say casserole in big bold letters. But, I got lazy and thought...eh, what are the chances he is going to actually look at the recipe. Well, chances were good. I had it sitting on the counter and he informed me he will not eat casserole. I said ok, and made it anyway.

Turns out - we aren't allowed to call it casserole anymore, but we'll be making this again! I almost didn't add the sour cream as it was cooking, but I am glad I did! We loved this stove top dinner, it was quick, very tasty and easy to clean up (bonus!). I also got to use the last of our fresh peppers from the garden. I was sad the garden is no more for this year.

From: Cooking This and That
Serves 4

INGREDIENTS
1 pound of lean ground beef (I used 1/2 lb chorizo and 1/4 lb ground beef)
1 mild jalapeno, chopped
1 bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
28 oz can tomatoes (I used a big jar we canned from the garden)
2 tablespoons chili powder
2 tablespoons of cumin
2 cups fat free sour cream (I probably only added 1 cup)
8 oz penne, ziti or any small pasta (I used shells and bowties)
1 cup shredded cheddar cheese
1/4 cup cilantro, minced (I skipped, we didn't have any fresh)

DIRECTIONS
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.

6 comments:

Heather said...

This sounds very yummy. I can't wait to try it!

Tricia said...

This looks so good! My hubs doesn't like "cooked sour cream" though, hmm... maybe I'll have to whip this up when he's on night work!

Tammie said...

HA HA! I'm always looking for a good casserole. I love them! I think I'll definitely have to try this one! TFS! :-)

Colleen said...

Oh yay! I just saw that you tried this! I got it from A Taste of Home which is a great blog too! We love casseroles in my house (obviously) and I love that your husband just doesn't like the name!

Heather said...

Thanks for the comment! I will for sure be making this again. And if you call it 'Mexitalian' Pasta, then your hubby doesn't have to deal with his "casserole complex".
:)

Kayce said...

I just wanted to say that my brother also has something against anything called casserole....he said it was because we had so many as kids....but I have nothing against them! This one I might have to try!

Post a Comment

 
Blog Template by Delicious Design Studio