Tonight I was going to make Hunter's all time favorite, Taco Casserole. Unfortunately I forgot to buy tortilla chips, which are kind of crucial to the recipe, and I didn't realize this until the meat was already cooking. So, I looked through my pantry, looked through several recipes online, and came up with my own variation. It was an experiment but it actually turned out really well, and Eleanor LOVED it. So, I thought I'd share the recipe partly so I can look back at it and also in case anybody else is interested.
Oh, and I definitely think this would be a good recipe to freeze and cook later. I have a list of meals I plan to make in the month before I'm due - I plan to make two of these casseroles at once (using a BIG skillet!) and cook one and freeze one for later.
About 7 oz (half a box) of whole wheat spaghetti, cooked
1 lb lean ground beef
1 C chopped onion
1 clove garlic
1 packet taco seasoning
1 can black beans (15 oz)
1 can tomato sauce (15 oz)
1 can corn (15 oz), or about 2 cups of frozen corn, thawed
Grated sharp cheddar cheese - maybe 1/2 cup? (Or Mozzarella cheese for a more low fat version)
Cook the spaghetti. (I broke mine first, not that it matters.) At the same time, cook the beef, onion, and garlic together in a large skillet until the beef is brown. Add the next 4 ingredients to the meat and let everything simmer for about 5 minutes. Mix the meat and vegetable mixture with the spaghetti in a 9x13 casserole dish and cover with grated cheddar cheese. (Sorry, I don't know the exact amount - I just made sure everything was covered.)
Cook at 350 for 30 minutes. (Well, at least this is what all of the similar recipes that I read called for, but I took mine out after 20 minutes because I had a very whiny and hungry toddler. I'm not sure if 10 more minutes would make a difference.)
She was DEFINITELY a fan!
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