Ingredients
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1 (8 ounce) package spaghetti
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1 ½ pounds ground beef
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1 (1 ounce) package taco seasoning
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¾ cup water
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1 (15 ounce) can corn, drained
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1 (8 ounce) jar taco sauce
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1 (10.75 ounce) can condensed cream of chicken soup
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1 (8 ounce) container sour cream
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2 cups shredded Cheddar cheese, divided
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1 cup tortilla chips, crushed
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
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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.
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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.
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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.
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Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.
Nutrition Facts (per serving)
729 | Calories |
39g | Fat |
55g | Carbs |
38g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 729 | |
% Daily Value * | |
Total Fat 39g | 50% |
Saturated Fat 19g | 97% |
Cholesterol 131mg | 44% |
Sodium 1451mg | 63% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 38g | 76% |
Vitamin C 1mg | 1% |
Calcium 351mg | 27% |
Iron 5mg | 26% |
Potassium 534mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.