Southwestern Spaghetti Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenience items I keep on hand. We like it with a loaf of crusty bread. Rose Turner Christiansburg, Virginia Ingredients:
12 ounces uncooked spaghetti |
1-1/2 pounds ground beef |
1 small onion, chopped |
1 envelope taco seasoning |
1 jar (26 ounces) spaghetti sauce |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 cups (8 ounces) shredded cheddar cheese |
shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture.
3. Transfer to a greased shallow 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and salsa. Yield: 8 servings.
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