Beef Taco Noodle casserole

Ingredients

• Onions

  Raw

  1 medium or 110g

• Canned black beans

  Low sodium, drained

  ⅔ cup or 173g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Fusilli, Authentic Italian Pasta

  Schar

  2 cup or 220g

• Mozzarella cheese

  Part skim milk

  1 cup, diced or 132g

• Beef Shaved Steak

  Kroger

  16 oz or 448g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

Directions

1. Preheat oven to 400 degrees F. Spray a 13x9 inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
2. Heat large skillet over medium-high heat. Add beef; cook 7-10 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, beans, enchilada sauce, and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
3. Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

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