Taco Spaghetti


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

  1. Make your pasta, rinse and drain.
  2. 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
  3. Add the pasta, corn, salsa, half a cup of cheddar cheese, and if you like, the olives and chili peppers.
  4. Lightly mix and then pour into a greased 2 quart casserole dish.
  5. 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.

Cooking With Crevolyn
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