Mexican Spaghetti Squash Casserole THM S
Ingredients
- 1 Lb Ground Beef
- 1 Lrg Bell Pepper, I used orange
- 1 Lrg Onion, diced
- 8 oz Minced mushrooms I mince mine in a food processor, I use the pulse button so I don't end up with a paste,
- 3 t Minced Garlic
- 15 oz Black Beans, drained and rinsed
- 12 oz Cauliflower Rice, thawed I cook in the microwave
- 2, 10 oz Cans Diced Tomatoes with Green Chilies
- 4 oz 1/3 Less Fat Cream Cheese
- 8 oz Shredded Cheese
- 1 1/2 t Salt
- 3/4 t Black Pepper
- 2 t Smoked Paprika
- 2 t Chili Powder
- 1 t Ground Cumin
- 1 t Garlic Powder
- 1 t Onion Powder
Preferred Toppings: Sour Cream, Salsa, Green Onions, Avocado, Cilantro, Jalapenos
Instructions
- Brown ground beef in a large skillet over medium heat.
- Add diced onion, stir and cook.
- Add minced mushrooms. Stir and cook.
- Slice your bell pepper into strips.
- Cut across your sticks to make diced bell pepper.
- Add to the skillet and cook.
- Add the tomato products, seasonings, and the riced cauliflower.
- Stir and cook for a few minutes. You want the rice to cook some and take on the flavors of the dish.
- Add the cream cheese. Stir until it is combined.
- Add the rinsed and drained beans. If your dish seems a little dry, add about 1/4-1/2 cup of water. This might not be necessary.
- Add 1/2 of the shredded cheese and your cooked spaghetti squash.. Stir until to combine.
- Spray a 9X13 dish with non-stick spray. Pour your skillet contents into your prepared dish. Sprinkle with the remaining cheese. Bake for 15 minutes, or until hot and bubbly.
- Serve with desired toppings.
