Taco Spaghetti
Recipe from
Better Homes and Gardens
In the mood for Mexican tonight? This combination of pasta, salsa, ground beef, and cheese captures south-of-the-border flavors.
Servings:
Makes 6 main-dish servings.
Prep Time:
30 mins
Total Time:
45 mins
Ingredients
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5 ouncespackaged dried spaghetti, linguine, or fettuccine, brokensee savings
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1 poundground beef or ground raw turkeysee savings
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1large onion, chopped (1 cup)see savings
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3/4 cupwatersee savings
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1/2 of a 1-1/4-ounce envelope(2 tablespoons) taco seasoning mixsee savings
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1 11-ounce canwhole kernel corn with sweet peppers, drainedsee savings
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1 cupsliced pitted ripe olivessee savings
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1 cupshredded Cojack or cheddar cheese (4 ounces)see savings
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1/2 cupsalsasee savings
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1 4-ounce candiced green chilies, drainedsee savings
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6 cupsshredded lettucesee savings
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1 cupbroken tortilla chipssee savings
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1 mediumtomato, cut into thin wedgessee savings
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Dairy sour cream (optional)see savings
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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.
Nutrition information
Per serving: Calories 438, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 66 mg, Sodium 949 mg, Carbohydrate 42 g, Protein 26 g. Percent Daily Values are based on a 2,000 calorie diet.
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