Mexicali Supper

 This is sort of a mexican style lasagna dish

Low-carb and GF options listed below

Mexicali Supper

1 pound ground beef
1/2 cup chopped onion
3 cups of cooked, drained, pasta (cook to al dente only)
1 pound, or thereabouts, about 2 cups, canned tomatoes
1 6 ounce can tomato paste
1 1/2 cups grated cheddar cheese, divided
1/2 cup sliced olives
1 teaspoon salt
1/4 teaspoon dried basil, crushed
1/8 teaspoon pepper
1 generous teaspoon fiesta chili powder, or more
1 teaspoon garlic powder

Saute ground beef and onion in a large skillet (larger than you think you will need) until the onion is cooked.  Stir in the remaining ingredients (except half of the cheese)

Turn into 2 quart casserole dish (a 9X13 inch pan), to with remaining shredded cheese. Bake at 350, or until heated through.  Serves six

Save the dishes version:
Cook your pasta earlier in a large saucepan, then drain, set aside, and use the same pan for cooking the ground beef.
OR use an oven-safe skillet for browning the meat, combine ingredients in it, and pop it right into the oven

Add jalapeno peppers
Use salsa instead of tomato sauce

Pasta substitutes:
a low carb and gluten free varation: Use Shirataki Fettuccini
Now, I find them a little too gelatinous for my taste.  I would remove them from the package, rinse well, snip them up while in the colander, then cook them with the meat and onions.

Use tortilla strips instead of noodles. For a low carb version, use one of the low carb tortillas versions- several should be on this page. I’d look for them at your local grocery store, though.

Low-Carb and Gluten free: Bake spaghetti squash, scoop out the threads and use them for noodles.

Use wild rice instead of noodles

NOT a low carb version, but you can crumble up corn or tortilla chips instead of using pasta if that is what you have on hand.  Reserve some to sprinkle on top of the casserole along with the cheese.

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