Yield: 8 servings
|8 ounces||Spaghetti; cooked|
|2 \N||Egg whites; lightly beaten|
|16 ounces||Canned fat-free refried beans|
|½ cup||Chopped onion|
|½ cup||Chopped green pepper|
|1 pack||TSP based taco filling*|
|½ cup||Bottled salsa|
|4 ounces||Canned chopped mild green chilies; (optional)|
|½ cup||Grated Mozzarella-style soy cheese; (2 oz)|
|\N \N||Chopped tomato|
|\N \N||Shredded lettuce|
|\N \N||Salsa; olives|
This fun dish is only mildly spicy increase the heat by adding the optional chilies, choosing a hot salsa, and using jalapeño soy cheese.
Preheat the oven to 350ø.
Coat a deep dish 10" pie plate with nonstick spray. Combine the cooked spaghetti with the egg and press onto the bottom and sides of the pie plate. Spread the refried beans over the spaghetti on the bottom.
Heat the oil in a medium saucepan and saute the onion and green pepper over moderate heat. Stir in the taco mix, water and salsa (and chilies, if using). Bring to a boil, reduce heat to low, and cook about 10 minutes.
Spread the taco filling over the refried beans in the pie plate and bake at 350ø for 20 minutes. Remove from the oven and allow to stand for 5 minutes before serving. To serve, cut pie into 8 wedges and top with the optional garnishes, if desired.
*You may substitute 1 cup TSP rehydrated with ⅞ cup water and prepared with 1 package taco seasoning mix (add additional water called for in package instructions).
Yield: 8 servings Serving size: 1 wedge Per serving: 230 calories, 2 g total fat (⅕ g sat fat), 16 g pro, 39 g carb, 4.7 g fiber, 470 mg sodium, 0 mg cholesterol. Exchanges: 2-½ starch, ½ vegetable, 1 very lean meat Recipe by: 3/99
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