La Meza Taco Spaghetti
Source of Recipe
Internet
List of Ingredients
5 ounces dried spaghetti, linguine, or fettuccine, broken up
1 pound ground beef
1 large onion, chopped
3/4 cup water
2 tablespoons taco seasoning mix (1/2 of a 1-1/4-ounce envelope)
1 (11-ounce) can whole kernel corn with sweet peppers, drained
1 cups sliced ripe olives
1 cup (4 ounces) shredded cheddar cheese
1/2 cup tomato-based salsa
1 (4-ounce) can diced green chili peppers, drained
6 cups shredded lettuce
1 cup or more slightly broken tortilla chips
1 medium tomato, cut into wedges
Sour cream for accompaniment (optional)
Recipe
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, olives, half of the shredded cheese, the salsa and chili peppers.
Transfer mixture to a lightly greased 2-quart round casserole dish. Cover and bake in a 350 degree 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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