5 January, 2016
The holidays are done, and they were quite a whirlwind for me. Not only did we celebrate Christmas and New Years with friends and family…but we also bought a house in the middle of it all! So please excuse my absence, as we were moving (along with eating TONS and TONS of takeout food).
So, my first review of 2016 comes by way of Skinny Mom, one of my favorite diet recipe websites (along with Cooking Light). It is for Tex-Mex Casserole. I mean, who doesn’t love a good casserole? And a diet one at that.
Super easy prep on this one. Cook your pasta. The recipe calls for penne, but I prefer mini penne. Cook the meat, onions and garlic together until done and drain any excess liquid (now, I usually use a super lean ground beef that rarely has any excess fat, therefore eliminating this step). To the meat, add cooked pasta, Rotel, tomato soup, black beans, corn, diced chilis, chili powder, cumin and s+p. Mix well then pour into a baking dish. sprinkle with shredded cheese. Bake uncovered for 15-20 minutes.
This dish has a ton of flavor, though still totally kid friendly. The tomato sauce and spices make a great base for the pasta. The corn gives it a burst of freshness. If you are not sharing this dish with the kiddies, kick up the spice by adding more chili powder and cumin. I like to make it quite spicy. By the way, it makes for good leftovers too!