(recipe by Miranda Mowbray, Biting Life)
Ingredients (serves four):
1/2 pound uncooked elbow macaroni
1 pound lean ground beef
8oz. frozen corn
3 cloves garlic, minced
2 tomatoes, diced
1 jalapeño, diced
Salt and pepper
4 oz. cream cheese
2 tbsp nonfat yogurt
1/2 cup tomato sauce (I use Hunt’s Garlic & Herb)
Cook pasta according to package directions; drain and set aside.
Meanwhile, steam frozen corn according to package directions; drain and set aside.
Cook garlic in canola oil in a dutch oven over medium-high heat.
Once garlic is fragrant, add jalapeño and tomatoes to the pan.
Add beef to the dutch oven and cook until browned, breaking up meat with a spatula.
When done cooking, add corn to the dutch oven.
Stir in spices, cream cheese, yogurt, and tomato sauce.
Bring to a boil and let cook for 1 minute.
Add pasta to dutch oven and stir everything together. Let cook for 1 more minute.