October 10, 2013

Taco Spaghetti

Taco spaghetti doesn't sound good at all, but SURPRISE! It's delicious!

5 oz. dried spaghetti, broken
1 lb. ground beef 
1 large onion, chopped
3/4 cup water
2 tbsp. taco seasoning mix
11 oz. can whole kernel corn with peppers, drained
1 cup sliced pitted black olives, drained
1 cup cheddar, shredded
1/2 cup salsa
lettuce (optional topping)

Cook pasta al dente. Drain. Preheat oven to 350 degrees.

In a large pan, cook beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil. Reduce heat and simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the cheese, and salsa.

Pour into lightly greased casserole dish. Cover with aluminum foil and bake at 350 degrees for 15 to 20 minutes until heated through. Sprinkle with remaining cheese and bake until melted.


  1. Sounds so good! We are huge taco and spaghetti fans, so I can't wait to try this! Thanks for sharing on Sunday FUNday!

  2. Hi Melanie,
    Your Taco Spaghetti looks awesome, we will really enjoy it! Thanks for sharing with Full Plate Thursday, I always look forward to your visits!
    Come Back Soon,
    Miz Helen