Mexican Beef & Pasta Casserole

Categories:
Italian, Mexican, VE 3 Onion Dip, VE Chili Peppers, VE Fajita Seasoning
VE Herb & Garlic Dip Mix, VE Taco Seasoning

3 cup whole wheat pasta
2 tablespoon vegetable oil
1 lb ground beef
1 single zucchini
1 single red bell pepper; sliced
28 oz tomato sauce
2 cup corn kernels
2 tablespoon VE 3 Onion Dip Mix
1 tablespoon VE Herb & Garlic Dip Mix
2 teaspoon VE Taco Seasoning
2 teaspoon VE Fajita Seasoning
1 shakes VE Chili Peppers
1 twist VE Sea Salt
1 twist VE Pepper
1.5 cup cheddar cheese; grated

1. Preheat oven to 350° F (175° C).

2. Cook pasta according to package directions.

3. Heat vegetable oil in large Eclipse® coated frying pan over medium high heat. Add ground beef and cook until browned.

4. Stir in zucchini and pepper, cooking until vegetables have softened. Add tomato sauce, corn and VE Seasonings. Simmer 5 minutes.

5. Stir in cooked pasta and spoon into ovenproof casserole. Top with Cheddar cheese.

6. Bake for 20 – 25 minutes, or until bubbling. Serve with taco chips or warm tortillas.

Per serving: Calories 440, Fat 7 g (Saturated 2.5 g, Trans 0 g), Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 72 g (Fibre 6 g, Sugars 15 g), Protein 33 g.