Tex Mex Casserole

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serves: 8 – size: heaping 1 1/2 cups of casserole – calories: 310 – carbs: 47g – fat: 8g 

Ingredients

  • 8 oz whole wheat penne pasta
  • 1 lb lean ground beef
  • 1 small red onion, diced
  • 2 tbsp minced garlic
  • 1 ( 15.25 oz) whole kernel corn, drained
  • 1 (10.5 oz) can condensed tomato soup
  • 1 (15 oz) can black beans, drained
  • 1 (15.25 oz) can diced tomatoes
  • 6-8 green onions, chopped
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • salt and pepper
  • 1/2 cup shredded reduced fat four cheese, Mexican blend
  • 1 tomato, diced

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Directions

  1. Preheat the oven to 350F.Spray a 13×9 baking dish with nonstick cooking spray and set aside.
  2. Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to package directions. Drain and set aside.
  3. In a large skillet over medium high heat, cook the ground beef, onion and garlic until the beef is no longer pink, 7-8 min. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the skillet to the stove top, turning the heat down to low.
  4. Add the cooked pasta, soup beans, corn, diced tomatoes, green onions, chili powder, paprika salt and pepper to the skillet and stir until well combined.
  5. Transfer the pasta mixture to the prepared baking dish. Sprinkle the Mexican cheese evenly over the top. Bake uncovered in the oven until cheese is melted and casserole is heated through, 18-20 min.
  6. Top with the diced tomatoes before serving.

Tex Mex Casserole

Ingredients

  • 8 oz whole wheat penne pasta
  • 1 lb lean ground beef
  • 1 small red onion, diced
  • 2 tbsp minced garlic
  • 1 ( 15.25 oz) whole kernel corn, drained
  • 1 (10.5 oz) can condensed tomato soup
  • 1 (15 oz) can black beans, drained
  • 1 (15.25 oz) can diced tomatoes
  • 6-8 green onions, chopped
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • salt and pepper
  • 1/2 cup shredded reduced fat four cheese, Mexican blend
  • 1 tomato, diced

Instructions

  1. Preheat the oven to 350F.Spray a 13×9 baking dish with nonstick cooking spray and set aside.
  2. Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to package directions. Drain and set aside.
  3. In a large skillet over medium high heat, cook the ground beef, onion and garlic until the beef is no longer pink, 7-8 min. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the skillet to the stove top, turning the heat down to low.
  4. Add the cooked pasta, soup beans, corn, diced tomatoes, green onions, chili powder, paprika salt and pepper to the skillet and stir until well combined.
  5. Transfer the pasta mixture to the prepared baking dish. Sprinkle the Mexican cheese evenly over the top. Bake uncovered in the oven until cheese is melted and casserole is heated through, 18-20 min.
  6. Top with the diced tomatoes before serving.
http://revampfitness.com/tex-mex-casserole/

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