Taco Twist
Keep raw meat, poultry, eggs, and fish separate from cooked and ready-to-eat foods. Do not wash or rinse raw meat or poultry.
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
- 3 cups whole wheat corkscrew macaroni, uncooked
- 1 pound lean ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 (15 ounce) can tomato sauce
- ¼ cup green pepper, scrubbed with a clean vegetable brush under running water, chopped
- 1 cup low-fat Cheddar cheese, shredded, divided
- ½ cup non-fat sour cream
Directions:
- Wash hands with soap and water.
- Preheat oven to 350 °F. Spray a 2 quart baking dish with non-stick cooking spray. Set aside.
- Cook the macaroni according to package directions. Drain.
- In a large skillet, brown ground beef until internal temperature reaches 160 °F on food thermometer. Drain fat.
- Add taco seasoning, tomato sauce, and green pepper to meat.
- Bring meat mixture to a boil. Remove from heat.
- In a large bowl, combine cooked macaroni, ½ cup cheese, and sour cream. Spread in prepared baking dish.
- Top with meat mixture and remaining ½ cup cheese.
- Bake for 30 minutes.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
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