Ingredients
6
6 servings
- •1 (8 ounce) package spaghetti
- •1.5 pounds ground beef
- •1 (1 ounce) package taco seasoning
- •0.75 cup water
- •1 (15 ounce) can corn, drained
- •1 (8 ounce) jar taco sauce
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 (8 ounce) container sour cream
- •2 cups shredded Cheddar cheese, divided
- •1 cup tortilla chips, crushed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more.
- Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.
- Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.
Nutritional Facts
Per 6 servings
- Calories: 729
- Carbohydrate: 55g
- Fat: 39g
- Fiber: 3g
- Protein: 38g
- Sugar: 5g
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