Mexican Macaroni

Mexican Macaroni

 

Mexican Macaroni

(recipe by Miranda Mowbray, Biting Life)

 

Ingredients (serves four):

1/2 pound uncooked elbow macaroni

1 pound lean ground beef

8oz. frozen corn

Canola oil

3 cloves garlic, minced

2 tomatoes, diced

1 jalapeño, diced

Salt and pepper

Chili Powder

4 oz. cream cheese

2 tbsp nonfat yogurt

1/2 cup tomato sauce (I use Hunt’s Garlic & Herb)

 

Directions:

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.

Enjoy!

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