Wednesday, October 29, 2008
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
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)
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.