Easy Tex Mex Stroganoff - cooking recipe

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

Preparation

Cook noodles in boiling water according to package; drain. Toss with the butter and keep hot and set aside.
While noodles cook, brown and crumble the beef with the onion until no longer pink; drain if necessary.
Add to skillet, the Rotel (undrained), corn, water, cumin, garlic powder, cayenne, pepper and salt.
Bring to a gentle simmer and cook for about 10 minutes.
Stir in the reduced-fat sour cream and blend well. Heat through, but do NOT allow to boil.
Serve over the hot cooked noodles.
Garnish with chopped cilantro.