MEXICAN SPAGHETTI
A new
flavorful touch on traditional spaghetti, this casserole of Mexican spaghetti
is one of my favorite easy dinners.
INGREDIENTS
- 2 3/4 cups water
- 1 envelope taco seasoning
- 1 cup cheddar cheese grated
- 1 medium yellow onion
- 1 cup frozen corn thawed and drained
- 1 (8 ounce) can tomato sauce
- 1 (7 Ounce) Can Dice Green Chilies, Undrained
- 8 ounces dried spaghetti noodles broken into thirds
- 1 pound ground beef
- 1 (14.5 Ounce) can canned diced tomatoes undrained
INSTRUCTIONS
First, in a
large skillet over medium heat, brown the beef and onion until there is no more
rose in the beef. Drain any fat.
Then, stir
in taco seasoning, green peppers, diced tomatoes, corn, tomato sauce and water
and bring to a boil. Stir in the noodles. Reduce the heat and simmer covered
for 20-25 minutes or until the pasta is al dente.
Sprinkle
with cheese and serve.
Happy
Cooking Time.
