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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In the newest issue of BH&G Easy Family Food 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 1/4 ounce) 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 tomato, 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.
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