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South of the Border Casserole - Reconstructed

8 ounces uncooked organic pasta (penne, macaroni or rotini)

1 teaspoon extra-virgin olive oil

¾ cup diced onions

¾ cup diced organic green or red bell pepper

2 fresh jalapeño peppers, seeded and minced (or to taste)

2 large garlic cloves skins removed, ends trimmed and minced

1 tablespoon medium chili powder (if you enjoy the heat, go with hot chili powder)

1 pound all grass-fed, grass-finished 85-percent lean ground beef

1 (28-ounce) can diced organic tomatoes

2 cups light sour cream (organic preferred)

3 packets organic stevia (equal to 2 tablespoons sugar)

1 teaspoon sea salt

Place a 5-quart saucepan two-thirds filled with water over medium-high heat. Add 2 teaspoons sea salt and bring to a boil. Add pasta and cook, following the pasta package's cooking directions, or until al dente. Drain and set aside.

While the pasta cooks, place a 12-inch cast iron or stainless-steel skillet over medium-high heat and add the olive oil. When the skillet's hot, add the onion and sauté for 2 minutes. Add the bell and jalapeno peppers, garlic and chili powder and sauté for 2 minutes. Push the onion/pepper mixture to the skillet's sides and add the ground beef; sautéing and breaking up until it just loses its pink color. Add tomatoes, sour cream, stevia and salt; stirring together until combined. Add and stir-in pasta and serve immediately.

Serves 6.

Nutrition values per serving: 474 calories (39.9 percent from fat), 19.4 g fat (8.7 g saturated fat), 43.2 g carbohydrates, 12 g sugars, 18.2 g fiber, 23.2 g protein, 78 mg cholesterol, 801 mg sodium.

Variations: Substitute organic sweet or hot Italian sausage for the ground beef.

The jalapeño peppers may be omitted according to personal taste.

To kick the nutrients and color up a notch: measure 2 cups of frozen organic chopped spinach and bring to room temperature. Using clean hands, squeeze the spinach to remove as much water as possible. Add to the skillet at the same time as the tomatoes are added.

SaltSense: Using no-added-salt tomatoes and not adding salt reduces the sodium per serving to 214 milligrams.

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