This is a taco spaghetti bake recipe that I came up with in the spur of the moment. My family, especially my 2-year-old, loved it! Very kid-friendly. Garnish with a dollop of sour cream and shredded lettuce, if desired.
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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Step 2
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 729 | |
% Daily Value * | |
Total Fat39g | 50% |
Saturated Fat19g | 97% |
Cholesterol131mg | 44% |
Sodium1451mg | 63% |
Total Carbohydrate55g | 20% |
Dietary Fiber3g | 10% |
Total Sugars5g | |
Protein38g | |
Vitamin C1mg | 5% |
Calcium351mg | 27% |
Iron5mg | 26% |
Potassium534mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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