Taco Spaghetti

14 ingredients
4 steps

Ingredients

  • 5 5 ounces linguine or 5 ounces fettuccine, broken
  • 1 lb ground beef or 1 lb ground turkey
  • 1 large onion, chopped (1 cup)
  • 3/4 cup water
  • 0.5 (1 1/4 ounce) envelope taco seasoning mix (2 tablespoons)
  • 1 (11 ounce) can mexicorn whole kernel corn, drained
  • 1 cup pitted ripe olives, sliced
  • 1 cup shredded colby-monterey jack cheese (4 ounces) or 1 cup cheddar cheese (4 ounces)
  • 1/2 cup salsa
  • 1 (4 ounce) can green chilies, diced, drained
  • 6 cups lettuce, shredded
  • 1 cup tortilla chips, broken
  • 1 medium tomatoes, cut into thin wedges
  • sour cream (optional)

Directions

  1. 1
    Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
  2. 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. 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. 4
    Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream.

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