This is a nod to my baked spaghetti casserole recipe that everyone loves but with a taco twist! You can prep this dish ahead of time so when you get home from work, all that has to be done is baking the casserole in the oven.
- 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
Preheat the oven to 350 F degrees.
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.
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.
If you wish to add any corn or black beans add them to the salsa and meat mixture.
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.
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.
Garnish with chopped tomatoes and sliced green onions. Or any other garnish mentioned in the post.
Makes 8 servings.
MyWW points: Blue: 9; Green: 9; Purple: 9 (1 cup)
- Category: Easy
- Method: Stovetop
- Cuisine: Mexican
- 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