Mexican Spaghetti Squash Casserole

Written By Baylie Tuley
 

Mexican Spaghetti Squash Casserole Ingredients - 8 Servings

  • 1 spaghetti squash - cooked and shredded

  • 1 lb lean ground beef cooked

  • 2 eggs

  • 1 can corn - drained

  • 1 can diced tomatoes - drained

  • 1 can black beans - drained

  • 1/3 cup green chili enchilada sauce

  • 1 tablespoon chili powder

  • 1 tablespoon taco seasoning

  • 1 cup mozzarella cheese

  • 1/2 cup Colby and Monterey Jack cheese

Directions

  • Preheat oven to 350F

  • Combine all ingredients above EXCEPT the Colby & Monterey Jack cheese, mix well

  • Bake covered with foil in casserole dish for 45 minutes

  • Uncover and top with Colby & Monterey Jack cheese, then bake another 15 minutes

  • Enjoy!

Baylie Tuley
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