Ingredients for Taco Spaghetti
- Spaghetti
- Ground Beef
- 1 medium onion, chopped
- 1 cup water
- Taco Seasoning Mix
- Mexicorn Whole Kernel Corn
- Pitted Ripe Olives
- Colby Monterey Jack Cheese
- 1 cup salsa
- Green Chilies
- Lettuce
- Tortilla chips, for serving
- Tomatoes
- Sour cream, for serving (optional)
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How to Make Taco Spaghetti
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- While pasta cooks, heat a large 12-inch skillet over medium-high heat. Add ground beef (or turkey) and chopped onion. Cook, breaking the meat up with a spoon, until the meat is browned and the onion is softened (about 8-10 minutes). Drain off any excess grease.
- Stir in 1 cup of water and 2 tablespoons of taco seasoning into the skillet with the meat and onion. Bring the mixture to a boil.
- Reduce heat to low, and simmer uncovered for 2 minutes, stirring occasionally, until the sauce slightly thickens.
- Stir in the cooked pasta, 1 cup of frozen corn, 1/2 cup of sliced olives, 1 cup of shredded cheddar cheese, 1 cup of salsa, and 1/2 cup of diced chilies (if using).
- Transfer the mixture to a lightly greased 2-quart round casserole dish.
- Cover and bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through and bubbly.
- Sprinkle the remaining 1/2 cup of shredded cheese over the top.
- Serve immediately, garnished with shredded lettuce, tortilla chips, tomato wedges, and a dollop of sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
16g
Fat
42g
Carbs
12g
