Description
Discover a delicious twist on traditional Mexican flavors with our Mexican Spaghetti Squash Casserole recipe. Learn how to make this flavorful dish today!
Ingredients
- – 2 lbs (907 g) spaghetti squash, cooked & cooled slightly
- – 1 lb (454 g) ground beef
- – 2 bell peppers, chopped into small pieces
- – 11.5 oz (341 mL) can of corn, drained
- – 18 oz (541 mL) can of black beans, drained & rinsed
- – 4.3 oz (127 mL) can of green chiles
- – 18 oz (541 mL) can of diced tomatoes, including juices
- – 10 oz (300 mL) can of tomato sauce
- – 1 tablespoon (15 ml) mild chili powder
- – 1 tablespoon (15 ml) cumin
- – 1/2 teaspoon (3 ml) salt
- – 2 eggs
- – 2 cups (480 ml) cheese, divided; cheddar or mozzarella
Instructions
- Prepare the spaghetti squash by cooking it according to note 1. Remove the seeds and use a fork to create noodle-like strands.
- Preheat your oven to 350°F. In a nonstick skillet over medium heat, cook the ground beef by breaking it apart with a spatula until it is fully browned, which should take about 7 minutes. Let it cool a little.
- In a large mixing bowl, combine all the ingredients, keeping aside ¾ cup of cheese for later. Transfer the mixture into a deep 9×13 inch casserole dish and sprinkle the reserved cheese on top.
- Cover the dish and place it in the oven to cook for 45 minutes. Then, uncover it and continue baking for an additional 15 minutes until the casserole is thoroughly cooked and starts to bubble.
- Let the casserole sit for at least 10 minutes before serving. This resting time helps it to firm up.
Notes
- Thoroughly drain and rinse black beans to improve casserole texture.
- Use a variety of colored bell peppers for added nutrients and flavor.
- Adjust chili powder and cumin for customized spice level.
