A delicious and hearty taco pasta bake that combines the flavors of tacos and creamy pasta, topped with melted cheese and crunchy tortilla chips.
Ingredients
8 ounces spaghetti
1 pound ground beef
1 packet taco seasoning
1/4 cup water
1 cup corn
1 cup taco sauce
1 can cream of chicken soup
1 cup sour cream
2 cups shredded Cheddar cheese
1 cup crushed tortilla chips
Method
Preheat your oven to 350°F (175°C) and lightly grease a large casserole dish with cooking spray.
In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook until al dente, about 12 minutes. Drain and transfer to the prepared dish.
In a skillet over medium-high heat, cook the ground beef until browned, about 5 to 7 minutes, breaking it apart as it cooks. Drain excess fat, then stir in taco seasoning and a splash of water. Let it simmer until thickened, about 5 minutes. Add in corn and taco sauce, heating until warmed through, about another 5 minutes.
In a mixing bowl, combine cream of chicken soup, sour cream, and 1 cup of shredded Cheddar cheese until well blended. Spread this creamy mix over the spaghetti in the casserole dish.
Layer the seasoned beef mixture over the creamy spaghetti, then sprinkle the remaining 1 cup of Cheddar cheese on top. Add crushed tortilla chips for an extra crunchy texture.
Bake in the oven for approximately 30 minutes, or until the cheese is melted and bubbly. Allow to cool for 5 to 10 minutes before serving.
