Taco Spaghetti Bake*
Source of Recipe
JoAnna Lund
List of Ingredients
8 ounces ground beef, extra lean
1 cup tomato sauce -- 1 - 8 oz can
1 cup salsa -- chunky
1/4 cup water
1 Tablespoon taco seasoning mix
2 cups spaghetti -- cooked and drained
3/4 cup cheddar cheese, lowfat -- Kraft 2% - grated
(3 oz)
1/2 cup fat-free sour cream
1/2 cup Dorito's WOW Nacho Chips -- 1-1/2 oz, crushed
Preheat oven to 375 degrees. Spray an 8 by 8 inch baking dish with butter flavored cooking spray. In a large skillet sprayed with butter flavored cooking spray, brown meat. Stir in tomato sauce, salsa, water and JO's taco seasoning. Add spaghetti. Mix well to combine. Spread mixture into prepared baking dish. Bake for 20 minutes. Evenly sprinkle cheddar cheese over top. Continue baking for 15 minutes. Place baking dish on a wire rack and let set for 5 minutes. Carefully spread sour cream over top and garnish with crushed Nacho chips. Divide into 6 servings.
NOTE: I double this and bake in a 9x13 pan for potlucks or planned leftovers. Would freeze well without the sour cream topping & nacho chips.
Serves 6. Each serving equals:
HE: 1 2/3 Pr, 1 Br, 1 Ve, 1/4 Sl
189 calories, 5 gm Fa, 15 gm Pr, 21 gm Ca, 553 mg So, 133 mg Cl, 1 gm Fi
Diabetic: 2 Mt, 1 St, 1 Ve
HINT: 1) 1 cup broken uncooked spaghetti usually cooks to about 1 1/2 cups.
2) Substitute any reputable brand for JO's Taco Seasoning
Source:
"January 2000 newsletter"
Recipe
|
|
member logon
