Leftover Taco Pasta Casserole
- Number of Servings: 6
Ingredients
1 # Laura's Lean Ground Beef (4% Fat)1/2 Tbsp. Minced Garlic1/4 C. Old El Paso Taco Seasoning****** I used 10.25 oz. of leftover taco meat ******12 oz. Barilla Mini Penne (cooked)1 C. El Pinto Mild Green Chile Taco Salsa (Divided into two, 1/2 C portions)1/2 C. Fat Free Sour Cream1 1/4 C. Colby and Monterey Jack Cheese (Divided into two....1 C. and 1/4 C.)
Prepare taco meat as directed on package of seasoning if not using leftovers.
Combine everything (except 1/2 C. salsa and 1/4 C. cheese) together in large bowl and mix well. Spread in baking pan with PAM spray. Bake at 450* about 25 minutes, or until hot and bubbly. Top with remaining salsa and cheese and bake about 5 minutes longer or until melted and bubbly.
Yields 6 - 1 Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CONFUZZELD.
Combine everything (except 1/2 C. salsa and 1/4 C. cheese) together in large bowl and mix well. Spread in baking pan with PAM spray. Bake at 450* about 25 minutes, or until hot and bubbly. Top with remaining salsa and cheese and bake about 5 minutes longer or until melted and bubbly.
Yields 6 - 1 Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CONFUZZELD.
Nutritional Info Amount Per Serving
- Calories: 374.8
- Total Fat: 9.6 g
- Cholesterol: 50.6 mg
- Sodium: 429.0 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 2.0 g
- Protein: 23.3 g
Member Reviews