LOW SODIUM TACO SAUCE RECIPES

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SLOW-COOKED TACO CASSEROLE RECIPE - PILLSBURY.COM



Slow-Cooked Taco Casserole Recipe - Pillsbury.com image

Taco casserole goes slow and sirloin! Traditional toppings included.

Provided by Pillsbury Kitchens

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 16

1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup Progresso™ Chicken Broth (from 32-oz. carton)
1/2 cup tomato sauce
1 (10-oz.) can Old El Paso™ Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can whole kernel corn, red and green peppers, drained
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream

Steps:

  • Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.
  • Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.
  • Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.

Nutrition Facts : Calories 420 , CarbohydrateContent 45 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 7 g, ProteinContent 23 g, SaturatedFatContent 8 g, ServingSize 1 1/4 Cups, SodiumContent 1500 mg, SugarContent 6 g

TACO SPAGHETTI BAKE RECIPE - BETTYCROCKER.COM



Taco Spaghetti Bake Recipe - BettyCrocker.com image

This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 11

12 oz uncooked spaghetti
1 lb lean (at least 80%) ground beef
1 cup chopped onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded Mexican cheese blend (8 oz)
8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
  • In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
  • Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Nutrition Facts : Calories 530 , CarbohydrateContent 52 g, CholesterolContent 85 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 1120 mg, SugarContent 8 g, TransFatContent 1/2 g

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