Ceylon Cacao Taco Casserole with Spaghetti Squash
It’s always great to get more vegetables in our diet, so here’s an easy way to have spaghetti squash. Or, if you like, you can sub out the squash, or part of it, for rice instead.
The Ceylon Cacao mix can be a bit spicy for some people, so adding the sour cream to this casserole tones it down a little while still giving you lots of Mole flavor. This is a perfect recipe for making ahead also.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Method: baking
- Cuisine: Mexican
Ingredients
Scale
- Spaghetti squash, approximately 2 lb.
- 1 lb. ground beef or other ground meat
- 1 onion, chopped
- 1 Tablespoon organic Ceylon Cacao Chili Powder
- 1 teaspoon salt, or more to taste if you don’t salt your squash when cooked
- 1/2 cup sour cream
- 1 1/2 cups uncooked black beans or other beans of choice or 1 15 oz. can of beans
- Shredded cheese for on top
Instructions
- Preheat over the 350
- Cook spaghetti squash as desired. Remove seeds and chop squash
- Brown ground meat with the chopped onion till cooked.
- Add the chili powder and salt. Stir.
- Add the sour cream, beans and spaghetti squash.
- Put into a casserole dish and top with 1 cup or more shredded cheese of choice.
- Bake at 350 for about 20 minutes or until cheese is melted and edges are bubbling.
- Serve with fresh or canned salsa and chips, if desired.
Notes
Correction to this recipe that I just noticed. It says uncooked beans, but it’s supposed to say cooked.