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Mexican Spaghetti Pie
A Mexican flavored version of spaghetti pie. The kidney beans provide extra fiber as well as flavor. Hint: If you like things spicier, add some red pepper flakes along with the other spices.
12 oz Whole Wheat Spaghetti
4 Eggs,Beaten
1/4 c Parmesan,Grated
4 T Unsalted Butter
2 T Chili Powder
1 t Cumin
1 lb ground beef
1/2 c Swiss Cheese,Shredded
1/2 c Onion,Chopped
2 c Kidney Beans,Cooked
2 c No Salt Added Tomatoes
6 oz No Salt Added Tomato Paste
Cook and drain pasta, and let cool slightly. Stir in butter, Parmesan cheese and eggs. Spread into the bottom of a large greased baking dish. Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add chopped green chilies, chili powder and cumin. Simmer for 30 minutes. Pour meat mixture over pasta in baking dish. Top with the shredded cheese. Bake in a 350 degree oven for 30-40 minutes or until brown.
Yield: 8 Servings
Sodium Category: LowSodium
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
0 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 8 Amount Per Serving |
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| Calories | 209 |
| Calories from Fat | 149 |
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| % Daily Values * | |
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Total Fat 17 gr Saturated Fat 8 gr Polyunsaturated Fat 1 gr Monounsaturated Fat 5 gr Cholesterol 183 mg Sodium 143 mg Potassium 874 mg Carbohydrates 51 gr Dietary Fiber 10gr Protein 30 gr |
25% 41% 61% 2% 22% 17% 40% |
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Vitamin A Vitamin C Calcium Iron |
27% 21% 22% 34% |
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* Percent Daily Values are based on a 2000 calorie diet |
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