~~~TEX / MEX SPAGHETTI~~~
~~~TEX / MEX SPAGHETTI~~~
Ingredients6 oz. thin spaghetti1 lb. ground beef1 small onion, chopped1/2 bell pepper, chopped ( any color will work)1 small can of southwestern( Del Monte) or plain whole kernel corn, drained (about 1 cup full)1 pkg. taco seasoning3/4 C. water1/2 C. salsa, I used a little more1 1/2 C. shredded Colby jack cheese
6 oz. thin spaghetti
1 lb. ground beef
1 small onion, chopped
1/2 bell pepper, chopped ( any color will work)
1 small can of southwestern( Del Monte) or plain whole kernel corn, drained (about 1 cup full)
1 pkg. taco seasoning
3/4 C. water
1/2 C. salsa, I used a little more
1 1/2 C. shredded Colby jack cheese
DirectionsBring a pot of water to a boil and cook spaghetti according to pkg. directions. Meanwhile, brown ground beef in a large skillet, drain grease and add in the onion and peppers. Cook till onion becomes tender. Add in taco seasoning and the water, stir well. Add in the salsa, corn and strained pasta. Combine well and then add 3/4 C. of the cheese. Toss to combine well and pour into a lightly greased baking dish. Top with remaining cheese and bake at 350* for 10-15 minutes or until cheese is bubbly. Serve topped with shredded lettuce and a dollop of sour cream and toasted garlic bread....
Bring a pot of water to a boil and cook spaghetti according to pkg. directions. Meanwhile, brown ground beef in a large skillet, drain grease and add in the onion and peppers. Cook till onion becomes tender. Add in taco seasoning and the water, stir well. Add in the salsa, corn and strained pasta. Combine well and then add 3/4 C. of the cheese. Toss to combine well and pour into a lightly greased baking dish. Top with remaining cheese and bake at 350* for 10-15 minutes or until cheese is bubbly. Serve topped with shredded lettuce and a dollop of sour cream and toasted garlic bread....
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