MEXICAN BAKED SPAGHETTI

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 Lb. 96% Lean Ground Beef
  • One Packet Taco Seasoning
  • 1 (15 oz.) Can Tomato Sauce
  • 1 (16 oz.) Can Fat Free Refried Beans
  • 1 (15 oz.) Can Delmonte Zesty Chili Style Tomatoes
  • 1 (15 oz.) Can Diced Tomatoes with Green Chilies, drained
  • 1 (4 oz.) Can Diced Green Chilies, drained
  • 2 Tablespoons Splenda Granular
  • 1 Cup Salsa (mild, medium or hot)
  • 1 (1 lb.) Box Barilla Plus Whole Grain Spaghetti

Directions

  • Preheat oven to 350 degrees.
  • In a large pot, brown the ground beef.
  • Once the meat is browned, add the remaining ingredients in the order listed (except the spaghetti).
  • Stir to combine and cook until hot. Set aside.
  • Cook the spaghetti according to package directions, drain. Spray a 9 x 13 inch pan with nonstick cooking spray.
  • Place 1 cup of sauce into the pan and coat the bottom evenly.
  • Place half of the spaghetti in the pan and distribute evenly.
  • Place 4 cups of sauce over the spaghetti and spread evenly.
  • Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout.
  • Serves: 12
  • Per Serving: 269 Calories; 3g Fat (10.8% calories from fat); 18g Protein; 42g Carbohydrate; 6g Dietary Fiber; 22mg Cholesterol; 883mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 5

Notes

Categories: Beef  Mexican 

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