Post by wilderness on Aug 26, 2019 7:47:41 GMT -5
SOUTHWEST SPAGHETTI-Tammy
12 oz spaghetti noodles
1 1/2 lbs ground beef
1 small onion, chopped
1 envelope taco seasoning
28 oz jar spaghetti sauce
1 small can sliced black olives, drained
1 small can sliced mushrooms, drained
2 c. shredded cheddar cheese
garnishes: shredded lettuce, diced tomatoes, salsa, sour cream
In a large skillet brown beef and onion. Drain. Add next 4 ingredients. Let simmer while cooking pasta. Drain the noodles and add to sauce. Transfer to a greased 9 x 13 pan. Sprinkle with cheese. Bake 30 minutes at 350*. Serve with garnishes.
My changes: I added the jar of salsa to my sauce. I also added 1 can of mild Rotel tomatoes and a small can of diced green chilies. I made the sauce Saturday and chilled overnight. Sunday morning I boiled the pasta and added the cooked noodles to my sauce. I mixed well and took to church. We kept it warm in a slow oven until serving time. Near the tossed salad we had sour cream, cheese if anyone wanted to added it. I always add a lot of Morton's Nature's seasoning salt to whatever savory I make. I got lots of compliments and brought home an empty pan. I thought this was a Taste of Home recipe, but could not find this exact recipe when I looked on the website. It may have come from the Bulletin Board, but I don't have the name of the contributor. Sorry.
12 oz spaghetti noodles
1 1/2 lbs ground beef
1 small onion, chopped
1 envelope taco seasoning
28 oz jar spaghetti sauce
1 small can sliced black olives, drained
1 small can sliced mushrooms, drained
2 c. shredded cheddar cheese
garnishes: shredded lettuce, diced tomatoes, salsa, sour cream
In a large skillet brown beef and onion. Drain. Add next 4 ingredients. Let simmer while cooking pasta. Drain the noodles and add to sauce. Transfer to a greased 9 x 13 pan. Sprinkle with cheese. Bake 30 minutes at 350*. Serve with garnishes.
My changes: I added the jar of salsa to my sauce. I also added 1 can of mild Rotel tomatoes and a small can of diced green chilies. I made the sauce Saturday and chilled overnight. Sunday morning I boiled the pasta and added the cooked noodles to my sauce. I mixed well and took to church. We kept it warm in a slow oven until serving time. Near the tossed salad we had sour cream, cheese if anyone wanted to added it. I always add a lot of Morton's Nature's seasoning salt to whatever savory I make. I got lots of compliments and brought home an empty pan. I thought this was a Taste of Home recipe, but could not find this exact recipe when I looked on the website. It may have come from the Bulletin Board, but I don't have the name of the contributor. Sorry.
