Mexican & Latin Archives - Braes Bites

Mexican Pasta Salad (Healthier, Street Corn)

caitlinbrae — Mon, 12 Jul 2021 08:21:00 +0000

This Mexican pasta salad is packed with corn, pasta and veggies and is tossed in delicious greek yogurt Mexican dressing. It makes the perfect lunch, dinner or BBQ side dish.

Ingredients needed for Mexican pasta salad

Below are some of the main ingredients for the pasta salad:

Canned fire roasted corn
Pasta
Jalapeno
Red bell pepper
Red onion
Cilantro
Cotija Cheese

In addition to the ingredients above, you will need to make the dressing.

Plain greek yogurt
Mayo
Fresh lime juice
Seasonings: Chili powder, salt, smoked paprika, ground pepper, and cumin

How to make this Mexican pasta salad

First, cook the pasta according to the package. Let the pasta cool while you prepare your other ingredients.

Second, drain the canned fire roasted corn in a colander and add it to a large bowl. Add in the diced jalapeño, red bell pepper, onion, cilantro and cotija cheese. Then add in the cooled pasta. Mix and set aside.

Now make the dressing. In a medium or small bowl add the greek yogurt, mayo, lime juice and seasonings. Mix until fully combined.

Pour the dressing over the pasta and chopped ingredients in the large bowl. Mix until fully combined.

Finally, let the pasta salad chill in the fridge for 1-2 hours before serving. It is best served cold! Enjoy!

Kitchen tools needed

You will need a few kitchen items to make this pasta salad.

A large bowl, for serving
A small/medium bowl, to make the dressing
A mixing spoon, to mix the salad together
Knife, for dicing the veggies
Measuring cups: 1/2 cup, 1/4 cup
Measuring spoons: 1 tsp, 1/2 tsp, 1/4 tsp

What is street corn?

Street corn is also known as Mexican elote aka Mexican corn. The first time I had street corn was a few years ago. Peter and I went to a small taco restaurant in Providence and they had it on the menu. To my own surprise, I ended up loving it besides getting corn stuck in my teeth lol.

Flash forward a few years, we were traveling in Arizona and stopped at a Mexican restaurant for dinner. We ordered street corn salad as an appetizer (essentially the same thing as street corn but not on the cob). It was SO good and SO much easier to eat because it wasn’t on the cob and it didn’t get stuck in your teeth (lol no floss necessary).

Now, present day, I knew I wanted to recreate my own street corn with a twist. And thats how this street corn pasta salad was born. It is truly my new favorite pasta salad and I am a total pasta lover, especially in the summer time. I hope you love it as much as I do!

Other healthy dinner recipes you’ll love

Try out some of my healthy, yet delicious dinner recipes below!

Did you make this recipe

I hope you give this Mexican pasta salad recipe a try! They make the perfect breakfast treat.

If you do give this recipe a try, please let me know! Please leave a comment with a star rating below. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes!

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

Mexican Pasta Salad (Healthier, Street Corn)

This Mexican pasta salad is packed with corn, pasta and veggies and is tossed in delicious greek yogurt Mexican dressing. It makes the perfect lunch, dinner or BBQ side dish.

Course dinner

Cuisine Mexican

Keyword Easy street corn pasta salad, Healthy street corn pasta salad, Street corn, Street corn pasta salad, Summer pasta salad recipes

Prep Time 20

Cook Time 0

Total Time 1

Servings

Calories 241kcal

Ingredients

14.5 oz can of fire roasted corn drained
8 oz dry pasta cooked according to the package
1 jalapeno finely diced and seeds removed
1 red bell pepper finely diced
½ cup red onion finely diced
½ cup cilantro chopped
½ cup cotija cheese crumbled

Sauce

¼ cup plain greek yogurt I use chobani
¼ cup mayo
1 tsp chili powder
1 tsp salt
½ tsp smoked paprika
½ tsp ground pepper
¼ tsp cumin
juice from 1 lime

Instructions

First, cook the pasta according to the package. Let the pasta cool while you prepare your other ingredients.
Drain the fire roasted corn in a colander. Add it to a large serving bowl.
Now finely chop the the diced jalapeño, red bell pepper, onion, cilantro and cotija cheese. Add it into the bowl with the corn. Then add in the cooled pasta. Mix and set aside.
In a small or medium bowl prepare the dressing. Add the greek yogurt, mayo, lime juice and seasonings. Mix until fully combined.
Pour the dressing into the large mixing bowl with the other ingredients. Mix until everything is coated and combined.
Finally, let the pasta salad chill in the fridge for 1-2 hours before serving. It is the best when served cold. Enjoy!

Nutrition

The post Mexican Pasta Salad (Healthier, Street Corn) appeared first on Braes Bites.

Spaghetti Squash Taco Casserole (Low Carb, Whole 30)

caitlinbrae — Tue, 23 Feb 2021 09:00:11 +0000

Spaghetti squash taco casserole is a healthy, low carb, family friendly meal packed with nutrient dense ingredients. This casserole is made with salsa, green chilis, peppers, onions and taco seasoning.

Spaghetti Squash Taco Casserole

Spaghetti squash is a delicious vegetable that is low in carbs, low in calories, and loaded with nutrients. What you’ll love about this recipe is that it is a great alternative to a pasta dish. Don’t get me wrong, pasta is delicious! But sometimes it is nice to lighten up the meals and add in the veggies. This casserole tastes just like the real deal without all the carbs.

Even if you’re quite skeptical of spaghetti squash, don’t fret! It has a pasta-like consistency and is mild in taste which makes it create for a wide variety of spices. The combination of roasting the spaghetti squash and then baking it, allows for the perfect consistency and texture.

Although this recipe has a few steps, don’t get intimidated! It’s actually quite easy and just takes a little preparation time. Below you’ll find a few tips and tricks on how to make the best taco casserole recipe!

Ingredients in spaghetti squash taco casserole

You will need the below ingredients to whip ip this spaghetti squash casserole.

Spaghetti squash
Onion
Garlic
Red bell pepper
Jalapeño pepper
Ground beef or turkey
Canned diced green chilis
Tomato paste
Salsa
Taco seasoning: 1 tbsp chili powder, 2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/2 tsp oregano, pinch red pepper flakes OR 2-3 tbsp store bought brand
Additional toppings: shredded lettuce, cheddar cheese, sour cream or greek yogurt, cilantro, salsa

Why you’ll love spaghetti squash taco casserole

This recipe makes the best easy dinner idea.

It’s gluten free, paleo friendly and keto friendly.

Spaghetti squash casserole makes a great pasta alternative.

This recipe makes a large batch so it makes great left overs.

Spaghetti squash is loaded with vitamins and antioxidants.

You can make meal prep it on Sunday and have lunch for the whole week!

How to make easy spaghetti squash

To start, microwave your spaghetti squash before cutting it.

Poke your spaghetti squash with a fork or a knife and place it in the microwave whole (yes, whole!) and microwave it for about 4 minutes. This makes it 10x easier to cut in half!

Carefully, cut the spaghetti squash in half. Drizzle the cut side with olive oil, salt and pepper. Place the spaghetti squash cut side down on a baking sheet lined with parchment paper.

Bake at 400 degrees for 23-25 minutes until al dente. Cooking the squash al dente makes the perfect texture squash.

How to make make spaghetti squash taco casserole

Now the the spaghetti squash is cooked, let’s put the casserole together.

Firstly, lower the oven temperature to 350 degrees.

Heat a large pan with a tablespoon of olive oil and sauté onions, red pepper, jalapeño and garlic. Continue to cook for another minute.

Now add in the meat and seasonings. Ground the meat and continue to cook until fully cooked through.

Add in the diced green chilis, tomato paste, and salsa. Mix until fully incorporated.

Stir in the cooked spaghetti squash (4 cups) and mix until fully combined.

Add the mixture into a casserole dish, top it with cheese (optional)

Bake at 350 for 25 minutes.

Remove the dish from the oven and let it cool for a minute or two. Cut it into 6-8 servings and top it with shredded lettuce, cheddar cheese, sour cream, cilantro and salsa. Enjoy!

Helpful tips to make the best taco casserole

Follow the few helpful tips below to ensure you make the best taco casserole!

Sauté the onion, garlic, red pepper, and jalapeño first. This will allow them to caramelize before adding in the other veggies and meat.

Use a casserole dish or a large 9×13 dish.

Top the casserole with cheese before baking. Omit for whole 30! This step is optional but definitely recommended! Sprinkle a little cheese on top before baking it in the oven. Or remove the casserole a few minutes before its done, add the cheese and cook it for the remaining time.

Add all the toppings. Add shredded lettuce, cilantro, cheddar cheese, salsa, sour cream or greek yogurt on top of your serving. Trust me, you won’t regret it!

Frequently asked questions

Is spaghetti squash keto?

Yes! Since spaghetti squash is a low carb and nutritious vegetable it is considered keto.

What are the benefits of spaghetti squash?

Spaghetti squash that offers a wide variety of vitamins and benefits. It is also a great source of fiber and vitamin C.

Is spaghetti squash easy to make?

Yes it is super easy to make. Carefully cut the squash in half, season it with oil, salt and pepper, and bake it at 400 degrees for 23-25 minutes. Then follow the remaining steps in this recipe.

Is spaghetti squash low carb?

Yes. While carbs are delicious and completely necessary for a balanced diet, spaghetti squash it’s roughly 5-7 carbs per one cup.

How to store

Once the casserole has completely cooled, cover it in plastic wrap and store it in the fridge for up to 5 days. Additionally, you can cut up the casserole into individual servings and store them in individual serving containers for easy grab and go meals.

Other dinner recipes you’ll love

If you love this spaghetti squash casserole, definitely give these other dinner recipes a try.

The Best Flavorful Turkey Meatballs

Baked Salmon and Coconut Rice

Greek Chicken Meatballs with Lemon Orzo

BBQ Turkey Burger

Pesto Turkey Lunch Bowls

Did you make this taco casserole?

If you make this ground turkey taco casserole or any recipes on Braes Bites, then please don’t forget to rate this recipe or leave a comment down below! Your feedback is super helpful to me and to other readers thinking about making this recipe.

Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes!

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

Spaghetti Squash Taco Casserole (Low Carb, Whole 30)

Course Dessert

Cuisine Mexican

Keyword Paleo Taco Casserole, Taco Casserole

Prep Time 30

Cook Time 25

Servings

Calories 177kcal

Equipment

Casserole dish 9×13

Ingredients

1 medium spaghetti squash roasted, 4 cups cooked
1 small onion finely chopped
1 clove garlic or 1 tsp garlic powder
1 red bell pepper finely chopped
1 jalapeño finely chopped and seeded
1 ⅓ pound lean beef or turkey
4 oz can diced green chilis
2 tbsp tomato paste
¾ cup salsa

taco seasoning

1 tbsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp oregano
pinch red pepper flakes
OR 2-3 tbsp store bought taco seasoning

additional toppings

cheddar cheese, cilantro, shredded lettuce, salsa, sour cream or greek yogurt

Instructions

Preheat your oven to 400 degrees. Cut the spaghetti squash in half and bake cut side down for 23-28 minutes (or until cooked through) I like to cook mine until al dente. Let the squash cool slightly and then, using a fork, scrape out the squash into a bowl and set aside.
Lower the oven temperature to 350 degrees.
Heat a large pan with a tablespoon of olive oil and sauté onions, red pepper, jalapeño and garlic. Continue to cook for another minute.
Add in the meat and taco seasonings. Ground the meat and continue to cook until fully cooked through.
Now, add in the diced green chilis, tomato paste, and salsa. Mix until fully incorporated.
Add in the cooked spaghetti squash (4 cups) and mix until fully combined.
Add the mixture into a casserole dish, top it with cheese (optional), and bake at 350 for 25 minutes.
Remove the dish from the oven and let it cool for a minute or two. Cut it into 6-8 servings and top it with shredded lettuce, cheddar cheese, sour cream, cilantro and salsa. Enjoy!

Notes

*Tips: Poke your spaghetti squash with a fork or a knife and place it in the microwave whole (yes, whole!) and microwave it for about 4 minutes. This makes it 10x easier to cut in half! Carefully, cut the spaghetti squash in half. Drizzle the cut side with olive oil, salt and pepper. Place the spaghetti squash cut side down on a baking sheet lined with parchment paper.

Nutrition

The post Spaghetti Squash Taco Casserole (Low Carb, Whole 30) appeared first on Braes Bites.