Mexican Beef and Pasta Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Mexican Beef and Pasta Casserole calories by ingredient
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Number of Servings: 6

Ingredients

    3 cups bite size whole wheat pasta
    2 Tbsp vegetable oil
    1 lb extra-lean ground beef
    1 zucchini sliced
    1 red bell pepper, thinly sliced
    1 - 28oz can low-sodium tomato sauce
    2 cups canned corn kernels
    2 Tbsp dehydrated onions
    1 Tbsp herb and garlic seasoning
    2 Tsp Taco seasoning
    2 Tsp Fajita Seasoning
    1.5 cups of grated low fat cheddar cheese

    optional: crushed chilies
    sea salt & pepper

Directions

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.

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