Chili Cheese Spaghetti Bake
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- cooking spray
- 1 tsp kosher salt
- 1/2 cup light sour cream
- 3 cloves garlic (minced)
- salt & pepper (to taste)
- 1 medium bell pepper (chopped)
- 1 14.5 ounce can diced tomatoes
- 1 tsp oregano (dried)
- 2 tbs chili powder
- 1 medium sweet onion (chopped)
- 1 pound lean ground turkey (93/7)
- 1 14.5 ounce can tomato sauce
- 2 cups pinto beans canned (drained and rinsed)
- 1 1/2 cups sweet corn kernals (fresh frozen, or canned)
- 1 1/2 tbs cumin
- 3 tbs worcestershire sauce
- dash or two of your favorite hot sauce (i use fra
- 8 ounces (dry) spaghetti noodles, broken into 2-3 pieces (
- 4 ounces colby jack or cheddar made with 2% milk (about 1
- Carbohydrate 15.6709587508284 g
- Cholesterol 4.90000000414222 mg
- Fat 2.36750875166872 g
- Fiber 5.04 g
- Protein 6.02569750082844 g
- Saturated Fat 1.29851000102964 g
- Serving Size 1 1 Serving (172g)
- Sodium 161.538325008284 mg
- Sugar 10.6309587508284 g
- Trans Fat 0.194315000094679 g
- Calories 106 calories
Preheat oven to 350 degrees. In a large skillet over medium-high heat add ground turkey, sprinkle kosher salt on, and break up with spatula. Then add the chopped bell peppers, onions, and garlic. Cook together until turkey is cooked through and vegetables are softened. Add diced tomatoes, pinto beans, tomato sauce, corn, Worcestershire sauce, oregano, cumin, chili powder, hot sauce, and salt and continue to cook on low. Stir sour cream into the chili mixture. While the chili is simmering prepare spaghetti noodles according to package to directions. When the noodles are done add to a 9x13 casserole dish lightly sprayed with cooking spray. Add chili and stir until thoroughly combined. Top with cheese, cover with tin foil, and place into oven for about 30 minutes. Slice into 8 servings. Enjoy!
