Mexican Turkey Bake

I was truly surprised at how flavorful this dish was! I'm accustomed to overdoing it on spaghetti sauce and I suppose this recipe would be a less is more. Even better...it makes so much we had tons of leftovers!

Mexican Turkey Bake
Adapted from Better Homes and Gardens Special Interest - Our Best Diabetic Recipes
I made a lot of swaps...it was originally a beef and black bean recipe!

Ingredients

1 1/3 cups dried multigrain or regular rotini or elbow macaroni
12 ounces extra lean ground turkey
1 15-oz can Northern Beans, drain and rinsed
1 14.5-oz can no-salt-added diced tomatoes, undrained
3/4 cup picante sauce or salsa
1 t dried oregano
1/2 t ground cumin
1/2 t chili powder
1/2 cup shredded reduced-fat Colby and Monterrey Jack cheese
1/3 cup fat free sour cream
2 t coarsely chopped fresh cilantro
1/2 t finely shredded lime peel

1. Preheat oven to 350 degrees. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.

2. Meanwhile, in a large skillet, cook meat and garlic until meat is browned stirring to break up meat as it cooks. Drain off fat.

3. Stir the cooked meat into pasta in saucepan. Stir in beans, tomatoes, salsa, oregano, cumin and chili powder. Transfer mixture to a 2-2 1/2 quart baking dish.

4. Bake covered for about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake uncovered for about 3 minutes or until cheese is melted.

5. In a small bowl, stir together sour cream, 2 T green onion, the cilantro and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with remaining green onions.