Mexican Baked Spaghetti
This is a very good main dish. It's healthy and is good heated for leftovers the next day!"I thought beans in spaghetti not good idea untill I ate the best spaghetti I ever had.... Thank you " - Corypodobnik
Yield: 12 Ready in 30 minutes
favorite of 125 people 72 people want to try
|1 lb96% Lean Ground Beef|
|1 packetTaco Seasoning|
|1 canTomato Sauce|
|1 canFat Free Refried Beans|
|1 canDelmonte Zesty Chili Style Tomatoes|
|1 canDiced Tomatoes with Green Chilies; drained|
|1 canDiced Green Chilies; drained|
|2 tablespoonsSplenda Granular|
|1 cupSalsa; (mild medium, or hot)|
|1 boxBarilla Plus Whole Grain Spaghetti|
Mexican Baked Spaghetti Preparation
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.
I figured this to be approx. 5 WW points per serving for those of you counting.
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