Ingredients

• 12 ounces extra wide egg noodles
• 1 tablespoon butter, tossed with cooked noodles
• 1 1/2 lbs extra lean ground beef
• 1/2 cup chopped onion
• 3 (10 ounce) cans rotel, the diced tomatoes with green chilies
• 1 cup frozen corn, thawed
• 1/4 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4-1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• salt, to taste
• 1 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Cook noodles in boiling water according to package; drain. Toss with the butter and keep hot and set aside.

2. While noodles cook, brown and crumble the beef with the onion until no longer pink; drain if necessary.

3. Add to skillet, the Rotel (undrained), corn, water, cumin, garlic powder, cayenne, pepper and salt.

4. Bring to a gentle simmer and cook for about 10 minutes.

5. Stir in the reduced-fat sour cream and blend well. Heat through, but do NOT allow to boil.

6. Serve over the hot cooked noodles.

7. Garnish with chopped cilantro.