Mexican Spaghetti

Ingrédients

• 1 pound ground beef
• 1 medium yellow onion
• 1 envelope taco seasoning
• 1 (7-ounce) can dice green chilies (undrained)
• 1 (14.5-ounce) can diced tomatoes (undrained)
• 1 cup frozen corn (thawed and drained)
• 1 (8-ounce) can tomato sauce
• 2 3/4 cups water
• 8 ounces dried spaghetti noodles (broken into thirds)
• 1 cup cheddar cheese (grated)

Préparation

1. 1

   In a large skillet over medium heat, brown beef (1 pound), and onion until there is no longer any pink in the beef. Drain off any fat.

2. 2

   Stir in taco seasoning (1 envelope), green chilies (1 can), diced tomatoes (1 can), corn (1 cup), tomato sauce (1 can), and water (2 3/4 cups) and bring to a boil. Stir in spaghetti noodles (8 ounces). Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.

3. 3

   Sprinkle with cheese (1 cup) and serve.