Mexican Casserole

Mexican Casserole
Mexican Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 8

    ounces penne or mostaccioli, uncooked

  • 1/2

    pound lean ground beef

  • 1

    tablespoon vegetable oil

  • 1

    small onion, chopped

  • 1

    small green bell pepper, chopped

  • 1

    (27 1/2 oz.) jar spaghetti, your favorite

  • 1

    (14 oz.) can black beans, drained and rinsed

  • 1/3

    cup water

  • 1

    (4 oz.) can chopped green chilies, drained

  • 1/2

    (.75 oz.) package reduced sodium taco seasoning mix (if available or use regular

  • 1/2

    cup low fat Monterey Jack cheese (2 oz.)

Directions

Cook pasta according to package directions and drain. In a skillet, brown your beef and drain well, blotting with paper towels to pick up the extra grease. Meanwhile, in large saucepan over medium heat, heat oil; add onion and red pepper. Cook 5 minutes, stirring occasionally, or until tender. Add cooked beef to onion/pepper mixture, mixing well. Add remaining ingredients except cheese; heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes. Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese. Per Serving: 326 Calories; 14g Fat; 14g Protein; 58g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 994mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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