Post by Kathy on Aug 28, 2016 0:17:36 GMT
Taco Spaghetti Bake
When I first tasted this gem of a recipe at my daughter's cheerleading awards banquet (which she won the Leadership Award), I knew exactly what it was since I've had this recipe saved since 2010! Susie (susiecreamcheese Taste Of Home) shared this recipe and I had it in my stash! I knew right away after eating this that I was going to make it! Sure took me long enough!
This is delicious and very filling! It made a lot too! This recipe could easily be cut in half for feeding 2!
Tasted just like a taco and I bet it would be great in a crunchy taco shell! The chunky salsa really made this dish along with the taco seasoned meat! I think corn would be good added in as well!
Yummy! I will be making this again and if you're having a crowd, this is the recipe for you!
8 ounces angel hair, broken
1½ pounds lean ground beef, browned & drained
1 cup water
1 (1¼ ounce) envelope taco seasoning mix
2 cups chunky style salsa (mild or medium)
2 cups shredded Cheddar cheese
Preheat oven to 350°
Cook pasta according to package directions. Drain.
In a 12-inch skillet, cook ground beef until meat is brown. Drain. Add back to skillet.
Stir in 1 cup water and 1 package of taco seasoning mix. Bring to a boil, then reduce heat. Simmer, uncovered, for about 2 minutes, stirring occasionally. Stir in cooked pasta, half the shredded cheese and all of the salsa. Simmer another 5 minutes.
Transfer mixture to a sprayed 9x13 baking dish. Cover and bake at 350° for 15 to 20 minutes or until heated through.
Sprinkle with remaining cheese. Turn oven off and place back in oven, just a few minutes, to melt cheese.
