Taco Spaghetti (New Food #13)

Arnold makes a GREAT supper. It's called Taco Spaghetti. We first had it on the opening or closing of the Olympics.

Anyway he made it the other day and I LOVE it still:

Taco Spaghetti
Prep: 25 minutes
Bake: 15 minutes

5 oz packaged spaghetti, broken
1 pound of ground beef
1 large onion, chopped
3/4 cup of water
1 package of taco seasoning mix
1 11-oz can whole kernel corn with sweet peppers, drained
1 cup of slicked, pitted ripe olives
1 cup shredded Colby and Monterey Jack cheese or cheddar cheese (4 oz)
1/2 cup of salsa
1 4-oz can diced green chile peppers, drained
6 cups of shredded lettuce
1 med tomato, seeded and chopped
Tortilla chips (optional)
Dairy sour cream (optional)

1 - preheat oven to 350F. Cook pasta according to package directions; drain, set aside.
2 - In a large skillet, cook beef and onion over medium heat until meat is brown. Drain off fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, drained corn, olives, half of the shredded cheese, the salsa, and drained chile peppers.
3 - Transfer mixture to a lightly greased 2 - quart casserole dish. Cover and bake for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce, chopped tomato, and, if desired, tortilla chips and sour cream. Makes 6 servings.

Per serving: 424 cal, 22g of fat (8g sat. fat), 65 mg chol., 978mg sodium, 38g carbo., 3 g fiber, 26 g pro.


Arnold makes it soo good. He uses whatever amount of spaghetti he wants, whatever size of ground beef I put in the freezer :P, no chile peppers, no olives, and cheddar cheese :) The corn is from the freezer instead of canned but its sooo good. Enjoy the photos: