Cook the pasta according to the package directions and drain. In the meantime, cook the ground meat and onion until the meat is brown then drain off the fat. Stir in water and the taco seasoning mix. Bring to a boil, reduce heat and simmer uncovered for about two minutes stirring occasionally. Stir in the cooked pasta, corn, 1 cup of the shredded cheese, olives, salsa and Chile peppers.
Divide the mixture evenly between two lightly greased 2-quart casseroles. Wrap both in moisture-proof wrap and freeze for up to 3 months.
To serve frozen taco spaghetti, thaw in a refrigerator overnight (its okay if the mixture is still a bit icy at baking time). Cover and bake at 375 degrees F for about 1 hour or until thoroughly heated, stirring once about halfway through. Sprinkle with the remaining cheese and serve with lettuce and tomato.
Taco spaghetti yields 6 servings per casserole.
How long would I bake the casserole if it were not frozen first?
This sounds like an AWESOME recipe! I'm going to add it to my recipe library and try it soon. Thanks for sending it in!
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