"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Taco Spaghetti Recipe

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This recipe for Baked Taco Spaghetti, by , is from Kimberly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb George

Category:
Category:

Ingredients:  
Ingredients:  
5 oz. dry spaghetti (broken), 1 lb. ground beef, 1 large onion, chopped. 3/4 cup water, 1/2 envelop taco seasoning, 1 11 oz can of corn with peppers. 1 cup shredded cheddar cheese, 1 can green chilies, 1/2 cup salsa.

Directions:
Directions:
Pre heat oven to 350 degrees. Cook spaghetti, drain & set aside. Saute chopped onion until transparent, brown ground beef, drain & return to skillet. Add 1 /2 pack of taco seasoning, 3/4 cup water, salsa & stir to combine. Add corn, green chilies and cooked pasta stirring to combine. Pour into greased 9 x 9 baking dish, sprinkle with cheddar cheese. Bake 15 - 20 mins or until cheese melts.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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