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Taco Pasta

Course dinner
Servings 4
Author Joyful Homemaking


  • A pound of ground beef
  • 5 oz. spaghetti noodles broken in smaller pieces
  • 1/2 chopped onion I used dried minced onion.
  • 3/4 cup of water
  • 2 Tablespoons of taco seasoning
  • 11 oz. can of corn if you like the corn with sweet peppers, you can use that, drained
  • 1 cup of cheddar cheese shredded
  • 3/4 cup of salsa
  • 4 cups of lettuce shredded
  • 1 large or 2 small tomatoes
  • A cup of broken up tortilla chips
  • Options: 1 cup of pitted sliced olives 4 oz. of green chili peppers (drained and diced), sour cream


  • Make your pasta, rinse and drain.
  • In a large pan brown your ground beef and cook the onion also.
  • Drain out any fat, and then add the taco seasoning and water.
  • Bring to a boil and then reduce the heat, simmer for a couple of minutes, stirring a few times so it won’t stick to the pan.
  • Add the pasta, corn, salsa, half a cup of cheddar cheese, and if you like, the olives and chili peppers.
  • Lightly mix and then pour into a greased 2 quart casserole dish.
  • Cover and bake at 350 degrees for 20 minutes. Top with the other 1/2 cup of cheese, and you are ready to serve with the lettuce, tomato and sour cream.