Taco Spaghetti

from Food.com

10 ounces dried spaghetti (Ronzoni Smart Pasta)

1 lb ground beef (5% Fat)

1 large onions, chopped

3/4 cups water

1 (1 1/4 ounce) envelopes taco seasoning mix

1 1/2 cups colby jack cheese or cheddar cheese, shredded

1 cup salsa

1 (4 1/2 ounce) cans diced green chili peppers

4 cups ettuce, shredded

1 medium tomatoes, chopped

Cook pasta according to pkg directions, drain. Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven. Drain off fat. Stir in water and taco seasoning mix. Bring to boiling and reduce heat. Simmer, uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers. Pour contents into lightly greased casserole dish. Cover with plastic wrap and then aluminum foil, lable and freeze up to 3 months.

To serve. Defrost in refrigerator overnight.  Remove aluminum foil and plastic wrap. Recover with aluminum foil and bake in a 375 oven for 1 hour or until heated through, stirring once about halfway through baking time. Sprinkle with 1/2 cup shredded cheese. Top with lettuce and chopped tomato. If desired, pass broken tortilla chips and dairy sour cream as additional toppings.

Servings: 6 • Size: 1/6 • Old Points: 7 pts • Points+: 8 pts

Calories: 346 • Fat: 11.3 g • Carb: 13.2 g • Fiber: 4.6 g  • Protein: 29.9 g

+ ~ Recipe shared by Sparky from Sparky Under Wraps ~ +