Taco spaghetti

From the kitchen of Kathleen Hafemeister of Hustisford, Wisconsin


8-ounce package spaghetti
1 pound hamburger
1-ounce package taco seasoning
15-ounce can of corn, drained
10.5-ounce can cream of chicken soup
8 ounces sour cream
2-3 cups shredded cheddar cheese, divided
1 cup tortilla chips, crushed

Break spaghetti in half before cooking. Cook spaghetti about 12 minutes. Drain and put in lightly sprayed 9-by-13 pan. Combine soup, sour cream and 1 cup shredded cheese. Spread over spaghetti. Brown hamburger. Stir in taco seasoning and 3/4 cup water. Simmer approximately 5 minutes or until thick. Add corn. Cook and stir until heated, about 5 minutes. Spread over soup mixture. Top with remaining cheddar cheese and tortilla chips. Bake at 350 degrees for 30 minutes.


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