Servings: 6 ★ Smart Points: 9 ★ Points Plus: 9 ★ Calories: 395 ★ Total Fat: 5 g ★ Saturated Fat: 1 g ★ Protein: 33 g ★ Carbohydrates: 54 g ★ Fiber: 10 g ★ Sugars: 4 g ★ Sodium: 463 mg ★ Cholesterol: 7 mg
Ingredients:
· 16 ounces (450 g) ground beef, 95% lean
· 1 medium bell pepper, sliced
· 1 medium onion, sliced
· 2 cloves garlic
· 10 ounces (283) rotini (I used SmartTaste)
· 1 cup (250 ml) homemade enchilada sauce (or store bought)
· 2 cups (500 ml) chicken stock, low-sodium/fat-free
· 1 15 ounce can (425 g) black beans, no salt added
· 1 medium onion, sliced
· 2 cloves garlic
· 10 ounces (283) rotini (I used SmartTaste)
· 1 cup (250 ml) homemade enchilada sauce (or store bought)
· 2 cups (500 ml) chicken stock, low-sodium/fat-free
· 1 15 ounce can (425 g) black beans, no salt added
· 1 tablespoon chili powder, mild
· 1 teaspoon cumin
· 1/2 teaspoon oregano
· 1/4 cup cilantro, finely chopped
· 4 ounces cheddar, 75% reduced-fat
· 1 teaspoon cumin
· 1/2 teaspoon oregano
· 1/4 cup cilantro, finely chopped
· 4 ounces cheddar, 75% reduced-fat
Directions:
1. Cook the ground beef over medium-high heat until all beef is browned. Add the bell pepper, onion, and garlic. Cook for an addition 5 minutes. The vegetables should be beginning to become soft. Note: If you would like to use the microwave cook the beef and skip to step 2. Add the vegetables with the pasta, beans, and spices.2. Pour in the pasta, enchilada sauce, chicken stock, black beans, and all spices. Cook for approximately 12 minutes stirring occasionally. Note: This can be done in the microwave if using a Rock Crock Dutch Oven. Simply take the Rock Crock off the stove top and place directly into the microwave. Cook for 10 minutes on high. You will want to stir it once halfway through cooking.
3. Top with the cheese and enjoy! This dish makes great leftovers. You can freeze it. Just make sure you defrost it in the refrigerator the night before and bake it in the oven to reheat. That keeps the pasta from becoming too mushy.


Made this for dinner tonight - it was amazing and we all loved it - 4 year old included! Can't wait to make another batch tomorrow to throw in the freezer for a busy night (or two)!
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