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"This is a recipe that I came up with on the spur of the moment. My family, especially my 2 year old, loved it! Very kid-friendly. Garnish with a dollop of sour cream and shredded lettuce, if desired." — mmrswebb
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1 (8 ounce) package spaghetti
1 1/2 pounds ground beef
1 (1 ounce) 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 shredded Cheddar cheese, divided
1 cup tortilla chips, crushed
i made this "as is" for my family tonight, it was so great, we all loved it, will make it a regular! Thanks
Delicious!!!
12 Ratings
Very good, similar to a taco hamburger helper. Will make again.
The creamy layer made this dish for my family. 4 happy kids and 1 happy hubby! Will make again when I have extra taco meat.
Simple to make, and the four of us (two adults, two middle school kids) all enjoyed it, a rarity in my home!
The whole family loved it! Next time I plan on adding chilies to spice it up.
This is even better than you could ever think it is! I love the creamy cheesy layer between the pasta and the taco meat mixture. The corn and crunchy chips on the top add great texture. All I can think is that this will be my new go-to casserole to take to friends and prepare for my family. Loved, loved, loved it!
Tried this recipe last night. Really tasty and unique.. loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Spaghetti Bake
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 729 Calories from Fat: 353
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