Mexican Ground Beef Casserole

I Love Me Some Mexican😋 Healthy Eating At It’s Best!! 1 Lean, 3 Greens, and 3 Condiments per Serving (No Healthy Fats required)

Updated at: Wed, 16 Aug 2023 20:27:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories371.6 kcal (19%)

Total Fat16.5 g (24%)

Carbs14.2 g (5%)

Sugars6.8 g (8%)

Protein40.3 g (81%)

Sodium829.3 mg (41%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 ½ cupsspaghetti squash

cooked

1can Rotel tomatoes

2 1/2 Greens

¼ cupgreen pepper

chopped, 1/2 Green

1.25 pounds93% lean ground beef

Leans

⅔ cupshredded 2% reduced fat Mexican style cheese

2/3 Lean

½ cupGreek yogurt

2% plain, 1/3 Lean

½ cupred enchilada sauce

3 Tbspreduced fat cream cheese

½ tspchili powder

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

In a medium sized bowl, combine enchilada sauce, Greek yogurt, cream cheese, and chili powder. Stir until combined. It is okay if the mixture is a little lumpy from the cream cheese. The cream cheese will eventually melt when combined with the warm ground beef and spaghetti squash. Set aside.

Step 3

Over medium high heat, add ground beef, chopped green peppers, and can of Rotel tomatoes to a large skillet. Cook until ground beef is no longer pink and green pepper is tender. Drain meat of all fat and liquid.

Step 4

Add spaghetti squash and enchilada sauce to the ground beef mixture. Stir until everything is combined.

Step 5

Pour the mixture into a casserole dish. I used a deep 9 inch square casserole dish. Top with Mexican style cheese. Bake for about 25 minutes or until cheese is melted.