Mexican beef & Macaroni Casserole

Mexican beef & Macaroni Casserole

2 cups dried elbow macaroni
1 ½ pounds lean ground beef
2 ½ cups picante sauce or salsa
1 15oz can black beans, rinsed and drained
2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
1 teaspoon chili powder
¾ teaspoon garlic powder
1 16oz carton sour cream
¾ cup sliced green onions
1 2.25 ounce can sliced pitted ripe olives, drained
1 cup shredded Monterrey jack cheese

1) Preheat oven to 350*

2) Cook macaroni according to package directions,

drain, and return to pan

3) In a large skillet, cook ground meat over medium heat until brown.
Drain off fat.
Stir meat into cooked macaroni.

Stir in beans,

picante sauce

oregano, cumin, chili powder, and garlic powder.

4) Transfer mixture to an ungreased 3qt casserole dish.

Bake covered for about 25 minutes or until heated through

5) In a medium bowl stir together sour cream, green onions, and olives.

Spread sour cream mixture over top of casserole;

sprinkle with cheese.

Bake uncovered for about 5 minutes or more until cheese is melted.

Makes 8 servings

Per serving:
500 calories, 27 g fat, 93 mg cholesterol, 744 mg sodium, 36 g carbs, 5 g fiber, 31 g protein.