Mexican Baked Spaghetti
- Number of Servings: 12
Ingredients
1 Lb. 96% Lean Ground BeefOne Packet Taco Seasoning1 (15 oz.) Can Tomato Sauce1 (16 oz.) Can Fat Free Refried Beans1 (15 oz.) Can Delmonte Zesty Chili Style Tomatoes1 (15 oz.) Can Diced Tomatoes with Green Chilies, drained1 (4 oz.) Can Diced Green Chilies, drained2 Tablespoons Splenda Granular1 Cup Salsa (mild, medium or hot)1 (1 lb.) Box Barilla Plus Whole Grain Spaghetti
Preheat oven to 350 degrees. In a large pot, brown the ground beef. Once the meat is browned, add the remaining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook the spaghetti according to package directions, drain. Spray a 9 x 13 inch pan with nonstick cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly. Place half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout.
Number of Servings: 12
Recipe submitted by SparkPeople user SARBEAR7806.
Number of Servings: 12
Recipe submitted by SparkPeople user SARBEAR7806.
Nutritional Info Amount Per Serving
- Calories: 282.0
- Total Fat: 2.7 g
- Cholesterol: 21.7 mg
- Sodium: 1,038.3 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 9.5 g
- Protein: 17.5 g
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