Ingredients
- 8oz spaghetti noodles
- 24 oz of prepared chunky mild salsa
- 1 (lb) 93% lean ground beef
- 1 (1oz) envelope of reduced sodium taco seasoning
- 1/4 cup water
- 8 oz reduced fat sour cream or cream cheese
- 1/2 cup of reduced fat cheddar
- Chopped tomato & green onions for garnish
Instructions
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Preheat the oven to 350 F degrees.
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Cook spaghetti according to directions on the packet. Drain and place cooked spaghetti in a bowl, let cool for awhile. Add sour cream, Stir until the spaghetti is coated in all the sour cream.
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While the spaghetti is cooking, brown the ground beef until cooked through; drain any extra fat. Add in the taco seasoning packet with 1/4 cup of water, and stir in salsa. Set aside.
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If you wish to add any corn or black beans add them to the salsa and meat mixture.
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Lightly grease a 9x13" pan. Spread half of the meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce.
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After 30 minutes, take the casserole out, and top it with shredded cheese. Place back in the oven or until cheese has melted on top. 2 to 5 minutes.
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Garnish with chopped tomatoes and sliced green onions. Or any other garnish mentioned in the post.
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Makes 8 servings.
Notes
MyWW points: Blue: 9; Green: 9; Purple: 9 (1 cup)
- Category: Easy
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 252.1g
- Sugar: 4.1g
- Fat: 10.5g
- Saturated Fat: 4.9g
- Carbohydrates: 18.7g
- Fiber: 3.6g
- Protein: 21.7g
Keywords: taco pasta bake