Taco Spaghetti

This recipe actually amazed  me with how delicious it turned out! I bought Better Homes and Gardens Pasta Volume 2 at a library book sale for less than a dollar, and found this recipe which combined two of my favorite types of food, pasta and Mexican.

The flavors were so well combined and smokey, and even my hubby thought it was delicious, and he isn't always a fan of trying new culinary concoctions.
Anyway, if you would like to try this delicious dish, here is what you need:

A pound of ground beef
5 oz. spaghetti noodles broken in smaller pieces
1/2 chopped onion (I used dried minced onion.)
3/4 cup of water
2 Tablespoons of taco seasoning
11 oz. can of corn (if you like the corn with sweet peppers, you can use that), drained
1 cup of cheddar cheese, shredded
3/4 cup of salsa
4 cups of lettuce, shredded
1 large or 2 small tomatoes
A cup of broken up tortilla chips
Options: 1 cup of pitted sliced olives, 4 oz. of green chili peppers (drained and diced),  sour cream

Make your pasta, rinse and drain.
In a large pan brown your ground beef and cook the onion also. Drain out any fat, and then add the taco seasoning and water. Bring to a boil and then reduce the heat, simmer for a couple of minutes, stirring a few times so it won't stick to the pan.

Add the pasta, corn, salsa, half a cup of cheddar cheese, and if you like, the olives and chili peppers.

Lightly mix and then pour into a greased 2 quart casserole dish.

 Cover and bake at 350 degrees for 20 minutes. Top with the other 1/2 cup of cheese, and you are ready to serve with the lettuce, tomato and sour cream.

Now this recipe says it serves six, but when I made it, it only served 3 hungry adults.
I really can't express how yummy this dish is, and I hope you will try it and enjoy! 
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