Low Carb Spaghetti Squash Casserole

Recently I made a delicious casserole from Plain Chicken. I made her Taco Spaghetti which is made with pasta. As I ate it, I thought I bet this would be delicious with spaghetti squash. My recipe is based on her recipe with just a couple of changes.

Ingredients:

4 – 5 large spaghetti squash

1 1/4 pounds ground chuck

1 onion chopped

Garlic salt to taste

Pepper to taste

1 envelope of taco seasoning mix

1 can of cream of chicken soup

1 can of Rotel tomatoes with green chiles, do not drain

1 8 ounce box of Velveeta, cut into cubes

2 cups of grated cheese, I used a Mexican blend

Sour cream, optional for garnish

Chives, optional for garnish

To cook spaghetti squash, I poked holes in it and microwaved each one for 2-3 minutes. Once cool enough to handle, I was able to cut them in half easily. Once in half, I removed and discarded the seeds. Next I placed the squash cut side down in a microwave safe dish with half inch of water. I cooked two halves at a time for 8 – 10 minutes.* Once cooked tender, and cooled, I shred the inside of the squash and placed it on paper towels to absorb the liquid from the squash.

Preheat oven to 350 degrees and spray a 9 x 9 casserole dish with nonstick spray. Cook ground chuck with onions and season with garlic salt and pepper. Drain meat and onion mixture and place in a large bowl. Add cans of soup and Rotel, taco seasoning mix and the drained spaghetti squash. Mix and combine all ingredients. Place taco squash mixture into the baking dish and top with grated cheese and bake for 30 minutes. Garnish with sour cream and chives if desired. Enjoy!

*Cooking times will vary according to size of the spaghetti squash.

Recipe inspired by Plain Chicken’s Taco Spaghetti.

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Crockpot Taco Soup

I love soup. I love anything Mexican to eat. This is an easy recipe to make and leftovers are so wonderful the day or two after. I have frozen this and it freezes and reheats well. This is one of my favorite crockpot meals.


1 pound ground chuck
1 onion, diced
1 package taco seasoning mix
1 package of hidden valley ranch dressing mix
1/2 teaspoon of cumin
1 can of beef broth (15 oz)
1 can of corn, undrained
1 can of beans, do not drain, use any kind of beans, black, kidney, spicy chili beans, whatever you like (I used dark red kidney beans)
1/4 cup roasted red pepper, finely chopped
1 can Rotel with green chilis, I used original, use hot if you like spicy soup
Garlic salt and pepper to season ground chuck, to taste
1/2 cup cilantro, leaves chopped, optional, more for garnish if desired
Avocado, optional for garnish
Sour cream, optional for garnish
Green onion, optional for garnish
Sharp Cheddar Cheese, grated, optional for garnish
Crushed tortilla chips or Fritos, optional for garnish
Any taco topping you like can go on top of this soup


Season ground chuck with garlic salt and pepper. Add onion. Cook until meat is no longer pink and drain.

In the crockpot, add beef broth, taco and ranch dressing mix, cumin and whisk together to blend. Add ground chuck, corn, beans, red pepper, Rotel, and cilantro if you are using. Stir the pot! Cover and cook on low for 6-8 hours. I always double this recipe, leftover is better the next day. Enjoy!

*I own a 7 quart crockpot and I have plenty of room to double this recipe.

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Mom’s Taco

Just in time for Cinco de Mayo! I grew up eating this salad. It’s like a taco in a bowl. The ingredients are everything you would like on your taco. If I haven’t listed your favorite topping in this recipe that you like on your salad, add it! This is a family favorite. My children love and request this often. Enjoy!

  
Ingredients:

1 head of iceberg lettuce
8 ounces of sharp cheddar cheese, grated (no bag stuff)
1 medium sweet onion, chopped
2-3 ripe tomatoes, chopped*
1-2 avocados*
1/2 bottle of Wishbone Deluxe French Dressing (more or less, you don’t want a soggy salad)
1 1/4 – 1 1/2 pounds of ground beef or turkey (if using ground turkey, season the meat well)
1-2 cans of dark red kidney beans, drained (if you love beans, add 2 cans)
2 envelopes of taco seasoning mix
1 bag of Nacho Cheese Dorito Chips, crushed in large pieces
Salt and pepper
Salsa, optional
Sour cream, optional

Brown meat. I season my meat with pepper and garlic salt, regular salt is fine too. While meat is cooking, tear up lettuce in a large bowl. Add onion, tomato, cheese and chips. Toss. Drain meat of all grease. Add taco seasoning mix, DO NOT ADD WATER! Mix well. Add drained beans and simmer for 10 minutes. Add avocado to salad. Add beef and bean mixture. Add salad dressing. Toss and serve into bowls. Garnish with salsa or sour cream or whatever you top off your tacos with. This serves 4-6 people, depending on the appetites! 😉

*depending on size of tomato or avocado and how much you like them.