Taco Spaghetti Bake recipe
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Ingredients
- 1 (8 ounce) package spaghetti 1 ½ pounds ground beef 1 (1 ounce) package taco seasoning ¾ cup water 1 (15 ounce) can corn, drained 1 (8 ounce) jar taco sauce 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) container sour cream 2 cups shredded Cheddar cheese, divided 1 cup tortilla chips, crushed
Nutrition Info
- 728.8 caloriescarbohydrate: 55.3 gcholesterol: 131.3 mgfat: 39.3 gfiber: 2.8 gprotein: 38 gsaturatedFat: 19.4 gservingSize: -sodium: 1451.3 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Taco Spaghetti Bake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Stir in taco seasoning and water, simmer until thickened, about 5 minutes. Add corn and taco sauce, cook and stir until heated through, about 5 minutes more.
Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.
Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.