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This scrumptious taco spaghetti blends wholesome everyday ingredients to create an intensely delicious meal that’s on the table in under an hour.
TACO SPAGHETTI
INGREDIENTS
- 8 ounces spaghetti
- 1 1/2 pounds ground beef, 80/20
- 1 package taco seasoning
- 3/4 cup water
- 1 (15-ounce) can corn drained
- 1 (8-ounce) jar taco sauce
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (8-ounce) container sour cream
- 2 cups cheddar cheese shredded
- 1 cup tortilla chips crushed
INSTRUCTIONS
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Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray.
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Cook pasta (8 ounces) in well-salted water according to package instructions. Drain the pasta and spread it out into an even layer in the prepared baking pan.
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Brown and crumble the beef (1 1/2 pounds) in a large skillet over medium heat, until there is no longer any pink. Drain and discard any excess fat. Stir in taco seasoning (1 package) and water (3/4 cup) and simmer until the sauce has thickened. Stir in corn (1 can) and taco sauce (1 jar) and cook for about 5 minutes or until heated through; set aside.
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In a small mixing bowl, stir together soup (1 can), sour cream (1 container), and 1 cup of cheese. Spread soup mixture over pasta then spread beef mixture over sour cream mixture. Sprinkle with remaining tortilla chips and remaining 1 cup of cheese.
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Bake in the preheated oven until the casserole is heated through the center and the cheese is melted about 30 minutes.
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