Recipe By :Loosely Adapted from JoAnna Lund's Chicken Taco Bake Serving Size : 5
12 ounces extra lean ground beef -- cooked, rinsed and drained -- 90% lean, 1lb raw wt. 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 15 ounce can tomato sauce -- Hunt's 2 tablespoons taco seasoning -- to taste 1 teaspoon dried parsley flakes -- or 1 T fresh 100 grams egg noodles, yolk-free -- cooked, rinsed & drained 2/3 cup Sargento Light Mexican Shredded Cheese sliced ripe olives -- optional, 1/4 cup Land O Lakes fat-free sour cream -- optional, 1/4 cup salsa -- optional
1). Preheat oven to 350 degrees.
2). Spray an 8x8 inch baking dish with olive oil-flavored cooking spray.
3). In a large skillet sprayed with olive oil-flavored cooking spray brown onion, red pepper and green pepper, stirring occasionally.
4). Stir in beef, tomato sauce, taco seasoning, and parsley flakes
5). Add noodles. Mix well to combine.
6). Pour mixture into prepared baking dish.
7). Evenly sprinkle cheddar cheese over top.
8). Bake for 20 to 25 minutes.
9). Place baking dish on wire rack and let set for 2 to 3 minutes.
10). Cut into 4 pieces. Top each piece with 1 tablespoon sour cream, olives, and salsa, if desired.
Hint: 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.
Using original info that came with recipe: Each serving equals:
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