I’m calling this an “idea” because the recipe needs some work. Then again, all my recipes are just ideas (and they probbaly all need some work). Do with them, as you will.
This one was the product of leftover spaghetti squash and some fresh ground beef I was separating and storing from my weekly grocery trip. I just got this vision of a Mexican inspired comfort meal.
The flavors were dead on but there was just nothing to hold every thing together. Which is all right by me but you may be expecting a more traditional ooey gooey type of casserole.
I made this one just for me. It was an afternoon experiment. The husband wouldn’t touch it with a ten foot pole (he’s like that with all of the my spaghetti squash meals). The toddler had a few bites of the beans and corn but he’s not a fan of the squash texture either. As I always say, oh well, more for me! Now I have lunches for the week!
This is exactly how I made it, have fun!
- 8 oz lean ground beef (at least 90%)
- ½ of a sweet onion diced
- Taco Seasoning (entire recipe)
- 2 cups (310g) of prepared spaghetti squash
- 1 can (15oz) Black Beans drained and rinsed
- 1 can (15oz) sweet corn drained and rinsed
- 1 red pepper diced
- 1 green pepper diced
- ½ ounce tortilla chips crushed
- 2 oz fancy shredded Mexican cheese blend
- Non-stick cooking spray
Preheat the oven to 350 degrees
Brown the beef over medium heat with the onion and taco seasoning. Set aside.
Spray a casserole dish with non-stick cooking spray. Spread the squash along the bottom of the dish, top with black beans, corn, cooked beef, diced peppers, tortilla chips and then cheese.
Bake for about 30 minutes. Serve!
|Servings||Amt per Serving|
|293||8g||11g||old: 6||new: 7|