Taco Spaghetti

Taco Spaghetti

Recipe from Better Homes and Gardens

Ingredients

• 5 ounces packaged dried spaghetti, linguine, or fettuccine, broken
• 1 pound ground beef or ground raw turkey
• 1 large onion, chopped (1 cup)
• 3/4 cup water
• 1/2 of a 1-1/4-ounce envelope (2 tablespoons) taco seasoning mix
• 1 11-ounce can whole kernel corn with sweet peppers, drained
• 1 cup sliced pitted ripe olives
• 1 cup shredded Cojack or cheddar cheese (4 ounces)
• 1/2 cup salsa
• 1 4-ounce can diced green chilies, drained
• 6 cups shredded lettuce
• 1 cup broken tortilla chips
• 1 medium tomato, cut into thin wedges
• Dairy sour cream (optional)

Directions

1

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

2

In a 12-inch skillet cook ground beef or turkey 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, olives, half of the shredded cheese, the salsa, and chilies.

3

Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.

4

Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream. Makes 6 main-dish servings.