Wednesday, September 29, 2010

Taco Spaghetti




This is one of my kids (and husbands) favorite weeknight dinners.

I'm allergic to tomatoes so sometimes I have to be very creative when making pasta dishes. It seems like almost EVERY pasta dish has tomatoes in it. Well.......this one doesn't and it's still yummy!






Taco Spaghetti

1 1/2 lbs. ground beef
1 onion, chopped
2 cloves garlic, chopped
1 (12 oz) Amber Boch Dark Lager beer
1/2 cup water
1 (15 1/4 oz) can Fiesta corn
1 (2.25 oz) can sliced black olives
1 (4 oz) can chopped green chilies
1/2 cup Salsa Verde
1 teaspoon paprika
1 (16 oz) pkg. spaghetti, cooked and drained
1 cup sharp cheddar cheese, grated (divided)

Sour cream


In a large pan sauté onions and garlic until onions are translucent; add ground beef and cook until done. Add taco seasoning, beer, water, corn black olives, green chilies, salsa, paprika, spaghetti and 1 /2 cup of cheese. Stir and transfer into a 9x13 pan. Cover with foil and cook for 30 minutes at 350 degrees. Take out of oven, remove foil and top with the remaining cheese and heat for 5 more minutes uncovered.

Top with Sour cream.

To download a copy of this recipe click here.







I really think the beer is really important in this recipe, it gives it a wonderful flavor and depth. Try not to leave it out but if you have to you can use water or beef broth.




At this point you add the cheese and let cook 5 more minutes until it gets all yummy and melted. Don't forget to finish it off with any of your favorite taco toppings!


Nothing like a fiesta on a Wednesday night.....

2 comments:

  1. Do you remember spaghetti red at Across the Street restaurants? I used to love it and this looks even better!

    ReplyDelete
  2. I do remember spaghetti red. I love it! I still make it occasionally.

    ReplyDelete

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