02 April 2013

Tasty Tuesdays: Mexican Spaghetti

Welcome back to Tasty Tuesdays!  

Today I'm sharing a very simple recipe that I tried last week and was a hit with our family!  I love it when my husband says, "put that in the rotation!".  Another plus about this recipe is that it cooks up very quickly.  You can't beat that!

Mexican Spaghetti
1 lb. spaghetti
1 lb. ground beef
1 small onion, chopped finely
1 pkg. taco seasoning (or use my recipe)
1 cup water (or 1/2 cup if using my recipe)
1 can corn
1/2 cup salsa
1 cup shredded cheddar cheese
Sour cream
Black olives
Cook spaghetti according to package, adding just a bit of oil to the water 
so that the noodles won't stick.
Brown ground beef with the onion; drain.  Add in the taco seasoning and water; cook until the liquid absorbs and the meat mixture thickens.  Add in the corn and salsa; mix well.
Drain spaghetti; place in a large bowl.  Add the meat sauce and mix lightly.  
Serve topped with the shredded cheese, sour cream, black olives, and 
any other toppings you may 
be inclined to add (tomatoes, avocados, crushed tortilla chips, etc.).  
I had some leftover pinto beans so we also added those with our toppings.  
It was delicious!

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