Taco Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 lb. Extra Lean ground beef1 8oz. box of whole-wheat elbow macaroni1 packet of any type Taco Seasoning, reduced sodium1 can of any type tomato soup (10.75 oz)1 can of petite diced tomatoes, reduced sodium1 cup of canned black beans, drained and rinsed1/2 cup of reduced fat Colby or cheddar cheese, shredded
1.Pre-heat your oven to 350 degrees. Brown ground beef in a deep skillet over medium heat until the meat is cooked through. You shouldn't have to drain it if you use extra lean ground beef.
2. While the meat is cooking, boil water for your pasta. When the water starts boiling, add your elbow macaroni. Cook until al dente, only about 8 or 9 minutes. The pasta will finish cooking in the oven.
3. After both the meat and the pasta are done, mixed all of the ingredients(including the cooked pasta) in the skillet with the ground beef. You may choose to mix in the cheese or reserve it for the top of the casserole.
4. Put the mixture into a casserole dish and bake for 30 minutes or until hot and bubbly.
5. Serve with low-fat sour cream and salsa on top. Makes 6 servings.
2. While the meat is cooking, boil water for your pasta. When the water starts boiling, add your elbow macaroni. Cook until al dente, only about 8 or 9 minutes. The pasta will finish cooking in the oven.
3. After both the meat and the pasta are done, mixed all of the ingredients(including the cooked pasta) in the skillet with the ground beef. You may choose to mix in the cheese or reserve it for the top of the casserole.
4. Put the mixture into a casserole dish and bake for 30 minutes or until hot and bubbly.
5. Serve with low-fat sour cream and salsa on top. Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 246.4
- Total Fat: 7.0 g
- Cholesterol: 36.5 mg
- Sodium: 587.9 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 5.0 g
- Protein: 18.6 g
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