Taco Spaghetti

Say what?? Taco spaghetti. That sounds....different....why not try it. haha That was my thinking on this one. I have one of those husbands that eats anything. So I gave it a try.

Here is where I found it

INGREDIENTS:

5 oz. dried spaghetti, broken
1 lb. ground beef (or turkey)
1 large onion, chopped
3/4 cup water
2 tbsp. taco seasoning mix
11 oz. can whole kernel corn with peppers, drained
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
1/2 cup salsa
4 oz. can diced green chili peppers, drained
shredded lettuce
tortilla chips
tomato
sour cream, optional

DIRECTIONS:

1. Cook pasta according to package directions. Drain. Preheat oven to 350F.

2. In a 12-inch skillet, cook beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the cheese, salsa, and green chili peppers.

3. Transfer mixture to lightly greased 2-quart round casserole. Cover with aluminum foil and bake for 15 to 20 minutes until heated through. Sprinkle with remaining cheese and bake until melted.

4. Serve with shredded lettuce, tortilla chips, tomatoes, and sour cream, if desired.



Well, it was different. That is for sure. We did add canned beans, good add. Once you get past the fact that is it taco spaghetti, it is actually kind of good. It took my husband longer then me to get past the fact. We just ate it like a casserole. I will make this one again. It was pretty good, and easy.