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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups, cubes | 2 whole Spaghetti Squash, winter, spaghetti, cooked and shredded with fork (not cubed) | 3 | pounds | ground beef, browned | 1 3/4 | cup, chopped | Onion, chopped | 1 | can (15 oz) | black beans, canned, rinsed & drained | 1 | cup | Canned corn, drained | 1 | can (16 fl oz) | fire roasted tomatoes canned, diced | 2 | tablespoons | garlic minced | 2 | tablespoons | Taco Seasoning (1 1oz packet) | 2 | teaspoons | garlic powder | 2 | teaspoons | onion powder | 3 | teaspoons | kosher salt | 2 | cups, shredded | shredded cheddar cheese | 1 | teaspoon | pepper, to taste | 1/2 | cup | Taco Seasoning, 1 batch |
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Steps
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Sequence
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Step
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| | 1 | Cut spaghetti squash in half, remove seeds. Lightly oil the inside of the squash and season with salt, pepper, taco seasoning, or other taco flavors (you can substitute adobo.) Roast squash in the oven until tender and easily shredded.
Brown 1.5 lbs 80/20 ground beef and 1.5 lbs 93/7 ground beef. Add in diced onion, garlic, season with salt and pepper during the cooking. Once fully cooked, add in the drained beans, corn, and the whole can of fire roasted tomatoes. Then add 2 packages of taco seasoning. Add taco sauce, salt and pepper to taste)
Once mixture is cooked, add in cooked spaghetti squash and mix until combined. Divide mixture into two pans, and smother with shredded cheese. I like the Asadero and Cheddar blend (taco blend works too). Bake in the oven until cheese is melted, and serve with chips. Add sour cream, guacamole, etc. for additional toppings. |
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