Spaghettis façon tacos

Ingrédients

• 8 ounces spaghetti
• 1 1/2 pounds ground beef, (80/20)
• 1 package taco seasoning
• 3/4 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 cheddar cheese (shredded)
• 1 cup tortilla chips (crushed)

Préparation

1. 1

   Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray.

2. 2

   Cook pasta (8 ounces) in well-salted water according to package instructions. Drain the pasta and spread it out into an even layer in the prepared baking pan.

3. 3

   Brown and crumble the beef (1 1/2 pounds) in a large skillet over medium heat, until there is no longer any pink. Drain and discard any excess fat. Stir in taco seasoning (1 package) and water (3/4 cup) and simmer until the sauce has thickened. Stir in corn (1 can) and taco sauce (1 jar) and cook for about 5 minutes or until heated through; set aside.

4. 4

   In a small mixing bowl, stir together soup (1 can), sour cream (1 container), and 1 cup of cheese. Spread soup mixture over pasta then spread beef mixture over sour cream mixture. Sprinkle with remaining tortilla chips and remaining 1 cup of cheese.

5. 5

   Bake in the preheated oven until the casserole is heated through the center and the cheese is melted about 30 minutes.