Ingredients
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12 ounces extra wide egg noodles
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1 tablespoon butter, tossed with cooked noodles
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1 1/2 lbs extra lean ground beef
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1/2 cup chopped onion
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3 (10 ounce) cans rotel, the diced tomatoes with green chilies
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1 cup frozen corn, thawed
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1/4 cup water
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/4-1/2 teaspoon cayenne pepper
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1/2 teaspoon pepper
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salt, to taste
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1 cup reduced-fat sour cream
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1/4 cup chopped fresh cilantro, for garnish
Instructions
- Cook noodles in boiling water according to package; drain. Toss with the butter and keep hot and set aside.
- While noodles cook, brown and crumble the beef with the onion until no longer pink; drain if necessary.
- Add to skillet, the Rotel (undrained), corn, water, cumin, garlic powder, cayenne, pepper and salt.
- Bring to a gentle simmer and cook for about 10 minutes.
- Stir in the reduced-fat sour cream and blend well. Heat through, but do NOT allow to boil.
- Serve over the hot cooked noodles.
- Garnish with chopped cilantro.