Mexican Ground Beef Casserole*

Ingredients:
4 1/2 cups spaghetti squash, cooked (9 Greens)
1 can Rotel tomatoes (2 1/2 Greens) – accidentally grabbed one w green chiles but glad I did
1/4 cup green pepper, chopped (1/2 Green)
1.25 pounds 93% lean ground beef (3 Leans)
2/3 cup shredded 2% reduced fat Mexican style cheese (2/3 Lean)
1/2 cup 2% plain Fage Greek yogurt (1/3 Lean)
1/2 cup red enchilada sauce (8 Condiments) – I used mild, next time will try hot to see the difference
3 tbsp reduced fat cream cheese (3 Condiments)  – I was out of cr chz, subbed laughing cow.
1/2 tsp chili powder (1 Condiment)

Note: I added a small onion when cooking the ground beef and peppers.  Likely not on plan, but added good flavor.

Directions:
Preheat oven to 350 degrees.

In a medium sized bowl, combine enchilada sauce, Greek yogurt, cream cheese, and chili powder. Stir until combined. It is okay if the mixture is a little lumpy from the cream cheese. The cream cheese will eventually melt when combined with the warm ground beef and spaghetti squash. Set aside.

Over medium high heat, add ground beef, chopped green peppers, and can of Rotel tomatoes to a large skillet. Cook until ground beef is no longer pink and green pepper is tender. Drain meat of all fat and liquid.

Add spaghetti squash and enchilada sauce to the ground beef mixture. Stir until everything is combined.

Pour the mixture into a casserole dish. I used a deep 9 inch square casserole dish. Top with Mexican style cheese. Bake for about 25 minutes or until cheese is melted.

4 Servings with 1 Lean, 3 Greens, and 3 Condiments per Serving (No Healthy Fats required)