Mexican Beef Bake with Cilantro Lime Cream

Community Recipe from

Ingredients

  • 4 ounce(s) elbow or rotini macaroni noodles
  • 12 ounce(s) ground beef
  • 2 clove(s) garlic minced
  • 1 can(s) diced tomatoes undrained
  • 3/4 bottle(s) salsa
  • 1 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) chili powder
  • 1/2 cup(s) Montery Jack & Colby cheese shredded
  • 1/3 cup(s) sour cream
  • 3 tablespoon(s) sliced green onions
  • 2 teaspoon(s) chopped fresh cilantro
  • 1/2 teaspoon(s) finely shredded lime peel

Preparation

  1. Preheat oven to 350 degrees. In a large saucepan, cook pasta according to directions, drain. Return pasta to hot saucepan, set aside. Meanwhile, in a large skillet, cook beef until brown, stirring to break up meat, drain off fat. Stir in cooked meat into pasta, stir in undrained tomatpes, salsa, oregano, cumin, chili powder. Transfer all to baking dish. Bake uncovered for 30 min. Uncover and sprinkle with cheese. Bake uncovered about 3 min or until cheese is melted. In a small bowl, stir together sour cream, 2 T of green onions, cilantro and lime peel. To serve, top each serving with a spoonful of sour cream mixture and sprinkle with remaining green onions.
November 2012

This recipe is a personal recipe added by Toniahooper and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Beef Bake with Cilantro Lime Cream Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy