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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A fun and easy twist on traditional stroganoff. Ingredients:
12 ounces extra wide egg noodles |
1 tablespoon butter, tossed with cooked noodles |
1 1/2 lbs extra lean ground beef |
1/2 cup chopped onion |
3 (10 ounce) cans rotel, the diced tomatoes with green chilies |
1 cup frozen corn, thawed |
1/4 cup water |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/4-1/2 teaspoon cayenne pepper |
1/2 teaspoon pepper |
salt, to taste |
1 cup reduced-fat sour cream |
1/4 cup chopped fresh cilantro, for garnish |
Directions:
1. Cook noodles in boiling water according to package; drain. Toss with the butter and keep hot and set aside.
2. While noodles cook, brown and crumble the beef with the onion until no longer pink; drain if necessary.
3. Add to skillet, the Rotel (undrained), corn, water, cumin, garlic powder, cayenne, pepper and salt.
4. Bring to a gentle simmer and cook for about 10 minutes.
5. Stir in the reduced-fat sour cream and blend well. Heat through, but do NOT allow to boil.
6. Serve over the hot cooked noodles.
7. Garnish with chopped cilantro.
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