Sunday, May 20, 2007

Taco Spaghetti

5 ounces whole wheat spaghetti
1 pound lean ground turkey
3/4 cup water
1/2 of 1 1/4-ounce envelope taco seasoning mix (2 tablespoons)
1 (11-ounce) can whole kernel corn, drained
1 cup shredded fat-free cheddar cheese (4 ounces)
1/2 cup tomato-based salsa

6 cups shredded lettuce
36 light tortilla chips, broken
1 medium tomato, cut into wedges
  1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
  2. In a 12-inch skillet cook ground turkey until brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.
  3. Stir in cooked pasta, corn, half of the shredded cheese, and the salsa.
  4. Transfer mixture to a lightly greased 2-quart round casserole dish. Cover and bake in a 350*F (175*C) oven for 15 to 20 minutes or until heated through. Sprinkle with the remaining cheese.
  5. Serve topped with lettuce, tortilla chips and tomato wedges.

Makes 6 servings, 7 pts. each

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