Taco Spaghetti

In the newest issue of BH&G Easy Family Food

• Ready In: 45 mins
• Serves: 6

Ingredients

• 5  ounces  packaged dried spaghetti or 5  ounces linguine or 5  ounces fettuccine, broken
• 1  lb ground beef or 1  lb ground turkey
• 1  large onion, chopped (1 cup)
• 3⁄4 cup water
• 0.5 (1 1/4ounce) envelope  taco seasoning mix (2 tablespoons)
• 1 (11 ounce) can  mexicorn whole kernel corn, drained
• 1  cup pitted ripe olives, sliced
• 1  cup  shredded colby-monterey jack cheese (4 ounces) or 1  cup cheddar cheese (4 ounces)
• 1⁄2 cup salsa
• 1 (4 ounce) can green chilies, diced, drained
• 6  cups lettuce, shredded
• 1  cup tortilla chips, broken
• 1  medium tomatoes, cut into thin wedges
•  sour cream (optional)

Directions

1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
2. In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.
3. Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
4. Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream.