A tasty and filling taco-flavored spaghetti
casserole served topped with shredded lettuce, crushed tortilla
chips, tomato wedges and a dollop of sour cream.
Taco Spaghetti
- 5 ounces dried spaghetti, linguine, or
fettuccine, broken up
- 1 pound ground beef
- 1 large onion, chopped
- 3/4 cup water
- 1/2 of 1 1/4-ounce envelope taco seasoning
mix (2 tablespoons)
- 1 (11-ounce) can whole kernel corn with
sweet peppers, drained
- 2 cups shredded cheddar cheese - divided
use
- 1/2 cup tomato-based salsa
- 1 (4-ounce) can sliced ripe olives
- 1 (4-ounce) can diced green chile peppers,
drained
- 6 cups shredded lettuce
- 1 cup or more slightly crushed tortilla
chips
- 1 medium tomato, cut into wedges
- Sour cream for accompaniment (optional)
- Cook pasta according to package directions,
preferably al dente (firm to the bite). Drain; rinse with cold
water and drain again.
- In a 12-inch skillet cook ground beef
and onion until meat is brown. Drain fat. Stir in water and taco
seasoning. Bring to boiling; reduce heat. Simmer, uncovered,
for 2 minutes, stirring occasionally.
- Stir in cooked pasta, corn, half of the
shredded cheese, the salsa, olives and chile peppers.
- Transfer mixture to a lightly greased
2-quart round casserole dish. Cover and bake in a 350°F (175°C) oven for 15 to 20 minutes or until heated through.
- Sprinkle with the remaining cheese.
- Serve topped with lettuce, tortilla chips
and tomato wedges. If desired, top with a dollop of sour cream.
Makes 6 servings.
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