Wednesday, February 2, 2011

Taco Spaghetti

So yeah, it's been a long time since I've posted. No excuses, oh wait, I have four of them...ages 7, 5, 3, and 1! Anyway, this is one of their new faves. Oh, and you can freeze it!

Taco Spaghetti
1 can corn, drained
1, 4-oz can diced green chiles
1 can black beans, drained and rinsed
1 cup salsa
2 cups grated cheddar, divided
1 lb thin spaghetti
1 lb lean hamburger
1 small onion, chopped
1 pkg taco seasoning

2 oz. cream cheese, cut into cubes

lettuce, tomato, avocado, sour cream, and olives for serving

Preheat oven to 350.
In a large bowl combine corn, chiles, beans, salsa and 1 C cheddar, set aside.
Cook spaghetti until al dente according to package directions. Meanwhile brown hamburger and onion, drain. Stir in taco seasoning and 1 C water, simmer 5 minutes. Remove from heat and stir in cream cheese until melted and distributed.

Add meat mixture and cooked spaghetti to corn mixture and stir well. Transfer to a large baking dish or two 8x8 baking dishes. Top with remaining 1 C cheddar. Bake at 350 for 20 minutes or until heated through. Serve topped with lettuce, tomato, avocado, sour cream and/or olives.

It's also yummy with crunchy tortilla strips or crumbled corn chips.