TACO SPAGHETTI based on a recipe in Better Homes and Gardens' Make Ahead Cooking
10 oz. dried spaghetti, linguine or fettuccine, broken 2 lbs. lean ground beef or turkey 2 large onions, chopped 1-1/2 cups water 1 1-1/4 oz. envelope taco seasoning mix 2 11-oz. cans whole kernel corn with peppers 1-1/2 cups shredded Monterey Jack or Cheddar cheese 1 cup sliced, pitted ripe olives 1 cup salsa 2 4-1/2 oz. cans chopped green chilies 4 cups shredded lettuce 1 medium tomato, chopped Cook pasta according to package directions. Drain. Meanwhile, cook ground meat and onion until meat is brown. Drain off all fat. Stir in water and taco seasoning mix. Bring to boil; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, 1 cup of the shredded cheese, the olives, salsa and green chilies. Divide mixture evenly between two lightly greased 2-qt. casseroles. Wrap one casserole with plastic wrap. Seal, label and freeze for up to 3 months. (When ready to use, thaw in refrigerator overnight before baking.) To serve remaining casserole, cover and bake in a 350 degree oven for 20-25 minutes or until heated through. Sprinkle with remaining cheese. Top with lettuce and tomato. Live simply. Speak kindly. Care deeply. Love generously. Leave the rest to God. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
