Taco Casserole

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4.2 of 5 (22)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Taco Casserole calories by ingredient

Introduction

I cut the ground beef in half, added black beans and substituted whole-wheat pasta for regular to slim down this tasty dish. I cut the ground beef in half, added black beans and substituted whole-wheat pasta for regular to slim down this tasty dish.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1/2 lb. Extra Lean ground beef

1 8oz. box of whole-wheat elbow macaroni

1 packet of any type Taco Seasoning, reduced sodium

1 can of any type tomato soup (10.75 oz)

1 can of petite diced tomatoes, reduced sodium

1 cup of canned black beans, drained and rinsed

1/2 cup of reduced fat Colby or cheddar cheese, shredded

Tips

This is a lower-fat version of a recipe I found on allrecipes.com, The original recipe calls for tortilla chips on top, I omitted those.

Directions

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.