Ingredients for Easy Tex Mex Stroganoff
- Wide Egg Noodles
- 2 tablespoons butter
- Extra Lean Ground Beef
- 1/2 medium onion, chopped
- 1 (10 ounce) can diced Rotel tomatoes and green chilies (undrained)
- Frozen Corn
- 1/2 cup water
- Ground Cumin
- 1 teaspoon garlic powder
- Cayenne Pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Reduced Fat Sour Cream
- Fresh Cilantro
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How to Make Easy Tex Mex Stroganoff
- Cook 1 pound of noodles in boiling salted water according to package directions. Drain and toss with 2 tablespoons of butter. Keep warm.
- While noodles cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and 1/2 medium onion, chopped. Brown the beef, crumbling it as it cooks, until no longer pink. Drain any excess grease.
- Stir in 1 (10 ounce) can diced Rotel tomatoes and green chilies (undrained), 1 cup frozen corn, 1/2 cup water, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (or more, to taste), 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
- Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Reduce heat to low. Stir in 1 cup reduced-fat sour cream. Heat through, being careful not to boil. Stir gently to combine.
- Serve the Tex-Mex Stroganoff over the hot cooked noodles. Garnish with 1/4 cup chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
6g
Fat
37g
Carbs
18g
