Taco Chili with Spaghetti Squash
By á-25037
This taco "chili" recipe is full of protein and fiber. Adapted from a Skinny MS recipe.
Ingredients
- 1 Tbl Olive oil
- 1 clove garlic, minced
- 1 medium onion, minced
- 1 lb lean ground beef
- 1 (15-ounce) can black beans, drained
- 1-1/2 cups salsa
- 1 Tbl taco seasoning
- 1 Tbl lime juice
- 1 large tomato, finely chopped
- 1/4 cup fresh chives or cilantro
- Salt and Pepper to taste
- 1 spaghetti squash, cooked and shredded (optional)
Details
Preparation time 15mins
Cooking time 45mins
Adapted from skinnyms.com
Preparation
Step 1
Heat oil in a large sauce pan over medium heat. Add onions and garlic. Saute until soft and golden. Add ground beef to pot and cook thoroughly. Add the black beans, salsa, and taco seasoning. Cook for another 10 minutes. Add lime juice. Add salt and pepper to taste.
Serve over Spaghetti squash, if desired
Yields: 4 servings | Calories: 336 | Total Fat: 12 g | Carbohydrates: 27 g | Protein: 29 g |
Spaghetti Squash Cooking Directions:
Preheat oven to 375
Split squash in half lengthwise. Scoop out seeds and pulp. Place squash halves face down on a parchment lined cookie sheet. Sprinkle 3-4 tablespoons of water around squash. Cook for 40 minutes. Take squash out of oven, flip them over and sprinkle water on squash. Return to face down position and cook an additional 20-30 minutes.
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