Mexican Beef and Pasta Casserole
- Number of Servings: 6
Ingredients
3 cups bite size whole wheat pasta2 Tbsp vegetable oil1 lb extra-lean ground beef1 zucchini sliced1 red bell pepper, thinly sliced1 - 28oz can low-sodium tomato sauce2 cups canned corn kernels2 Tbsp dehydrated onions1 Tbsp herb and garlic seasoning2 Tsp Taco seasoning2 Tsp Fajita Seasoning1.5 cups of grated low fat cheddar cheeseoptional: crushed chilies sea salt & pepper
1. Preheat oven to 350 F
2. Cook pasta according to package directions
3. Heat oil in a large frying pan over medium high heat. Add
beef and cook until browned.
4. Stir in zucchini and pepper, cooking until vegetables have
softened. Add tomato sauce,corn, and seasonings. Simmer
for 5 minutes.
5.Stir in cooked pasta and spoon into ovenproof casserole
dish. Top with cheddar.
6. Bake 20-25 minutes, or until bubbling.
Number of Servings: 6
Recipe submitted by SparkPeople user SKODAGAL.
2. Cook pasta according to package directions
3. Heat oil in a large frying pan over medium high heat. Add
beef and cook until browned.
4. Stir in zucchini and pepper, cooking until vegetables have
softened. Add tomato sauce,corn, and seasonings. Simmer
for 5 minutes.
5.Stir in cooked pasta and spoon into ovenproof casserole
dish. Top with cheddar.
6. Bake 20-25 minutes, or until bubbling.
Number of Servings: 6
Recipe submitted by SparkPeople user SKODAGAL.
Nutritional Info Amount Per Serving
- Calories: 564.2
- Total Fat: 28.2 g
- Cholesterol: 81.4 mg
- Sodium: 1,198.7 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 5.7 g
- Protein: 29.4 g
Member Reviews