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Taco Spaghetti

Yield 6 servings


  • 5 oz whole wheat spaghetti
  • 1 lb lean ground beef
  • 1 onion, chopped (about 1 cup)
  • 3/4 cup water
  • 2 Tbsp taco seasoning
  • 1 (15oz) can corn, drained
  • 1 cup sliced black olives
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1 (4oz) can diced green chiles, drained
  • 6 cups chopped lettuce
  • 1 cup broken tortilla chips
  • 1 tomato, diced or in wedges for garnish
  • 1/2 cup light sour cream, optional


  1. Cook pasta according to package directions. Drain pasta; set aside.
  2. In a 12-inch skillet or deep stock pot, cook ground beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Add cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chiles. Cook until the water is mostly absorbed.
  3. Transfer mixture to a lightly greased 13x9-inch glass baking dish. Cover and bake in a 350 degree Fahrenheit oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
  4. Serve with shredded lettuce, tortilla chips, and tomato dices or wedges. If desired, top with sour cream.

Recipe Notes

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