Taco Bake
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 40 minutes |
| Servings |
servings
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Ingredients
- 1 pound 93/7 lean ground beef
- 1 bundle cilantro, chopped
- 1 cup grape tomatoes
- 1 medium spaghetti squash
- 1 can corn
- 1/2 cup yellow onion, diced
- 2 TBSP taco seasoning
- 1 TBSP olive oil
- 1 cup low fat cheese
Ingredients
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Instructions
- Preheat your oven to 400 degrees. Place your spaghetti squash halves on a baking sheet, with insides facing up and seeds scooped out. Drizzle with olive oil and bake for approximately 40 minutes util the center is tender. Allow too cool.
- While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is full cooked. Once cooked, drain any grease out and add taco seasoning, tomatoes, corn and onion and cook for 2-3 minutes or until the veggies have softened slightly.
- Once the squash is cooked and cooled slightly for handling, use a for and shred for noodle-like strands. Transfer the spaghetti squash to th skillet with everything else.
- Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted.
Recipe Notes
Nutrition Facts
Taco bake
Amount Per Serving
Calories 223
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 3g
15%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 38mg
13%
Sodium 735mg
31%
Potassium 234mg
7%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 5g
Protein 21g
42%
Vitamin A
26%
Vitamin C
24%
Calcium
21%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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