When you find yourself in a boring food rut, think outside the box. Pair ingredients or dishes that you wouldn't normally associate with one another— like tacos and pasta — together for a whole new taste experience. In this recipe, instead of stuffing a taco, a classic ground beef filling is tossed with pasta. The entire mixture is baked, a la enchiladas, and served with shredded lettuce and tomato chunks. To make this child friendly meal, get the recipe,
.Taco Spaghetti From Better Homes and Garden magazine 5 ounces packaged dried spaghetti, linguine, or fettuccine, broken 1 pound ground beef or ground raw turkey 1 large onion, chopped (1 cup) 3/4 cup water 1/2 of a 1-1/4-ounce envelope (2 tablespoons) taco seasoning mix 1 11-ounce can whole kernel corn with sweet peppers, drained 1 cup sliced pitted ripe olives 1 cup shredded Cojack or cheddar cheese (4 ounces) 1/2 cup salsa 1 4-ounce can diced green chilies, drained 6 cups shredded lettuce 1 cup broken tortilla chips 1 medium tomato, cut into thin wedges Dairy sour cream (optional)
- Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
- 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.
- 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.
- Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream.