Taco Casserole II
Source of Recipe
unknown
List of Ingredients
Taco Casserole
8 ozs rotini pasta
1/2 lb extra-lean ground beef
1/2 cup chopped onion
2 (15-1/2 oz) cans pinto beans, drained and rinsed
1 (24-1/2 oz) jar reduced-fat reduced-sodium chunky vegetable spaghetti sauce
1 (4-1/2 oz) can chopped green chilies
1 (1-1/4 oz) pkg taco seasoning mix
1/2 cup water
2/3 cup coarsely broken baked tortilla chips
1/2 cup shredded reduced-fat colby cheese
2 cups chopped iceberg lettuce
Heat oven to 400 deg F. Spray 13-by-9-inch baking dish with cooking spray.
In Dutch oven or large saucepan, cook rotini to desired doneness as directed
on package.
Drain; return to Dutch oven. Meanwhile, in large non-stick skillet, brown
ground beef and onion. Stir in beans, spaghetti sauce, chilies, seasoning mix
and water.
Bring to a boil. Reduce heat; simmer until thoroughly heated.
Add ground beef mixture to cooked rotini; mix well. Spoon into sprayed dish.
Top evenly with broken chips and cheese. Bake at 400 for 15 to 20 minutes or
until bubbly.
Let stand 5 minutes before serving. Top with iceberg lettuce.
Serve 8
Calories 340;Fat 7g;Carbs 50g;Protein 18g;Sodium 1,080mg;Fiber 2g
Recipe
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