This taco spaghetti recipe blends wholesome everyday ingredients to create deliciously intense flavors that can feed a crowd in an hour.
Servings 4 servings
- 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
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
Cook pasta in well-salted water according to package instructions. Drain the pasta and spread out into an even layer in prepared baking pan.
Brown and crumble the beef in a large skillet over medium heat, until there is no longer any pink. Drain and discard any excess fat. Stir in taco seasoning and water and simmer until sauce has thickened. Stir in corn and taco sauce and cook about 5 minutes or until heated through; set aside.
In a small mixing bowl, stir together soup, sour cream 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.
Bake in preheated oven until casserole is heated through the center and cheese is melted about 30 minutes.
Serving: 1/4 of the recipe | Calories: 1265kcal | Carbohydrates: 96g | Protein: 60g | Fat: 72g | Saturated Fat: 34g | Cholesterol: 221mg | Sodium: 2387mg | Potassium: 845mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1385IU | Vitamin C: 4mg | Calcium: 500mg | Iron: 5.7mg