adapted from Better Homes and Gardens, Cooking for Today Pasta
makes 6 servings
per serving: 438 calories, 36g protein, 42g carbs, 21g fat
5 oz. dried spaghetti, broken
1 lb. ground beef (or turkey)
1 large onion, chopped
3/4 cup water
2 tbsp. taco seasoning mix
11 oz. can whole kernel corn, drained (I used hominy instead.)
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
1/2 cup salsa
Optional: shredded lettuce
Directions:I hope everyone has a wonderful Independence Day, however you choose to celebrate it, and that no one's animals end up as traumatized as mine will be by the end of the night from the illegal fireworks and gunfire.
1. Cook pasta according to package directions. Drain. Preheat oven to 350F.
2. In a 12-inch skillet, cook beef and onion until meat is brown. Drain fat.
Stir in water and taco seasoning. Bring to a boil; reduce heat.
Simmer uncovered for 2 minutes, stirring occasionally.
Stir in cooked pasta, corn, olives, half of the cheese, and salsa.
3. Transfer mixture to lightly greased 2-quart round casserole.
Cover with aluminum foil and bake for 15 to 20 minutes until heated through.
Sprinkle with remaining cheese and bake until melted.
4. Serve with lettuce, tortilla chips, tomatoes, or sour cream, if desired.