Mexican Spaghetti
Crunchy Tex-Mex Salad
Ingredients
- 1 (16-oz) pkg spaghetti
- 1½ lb ground beef
- 1 (8-oz) block cream cheese, softened
- 2 (10-oz) cans enchilada sauce
- 1 (8-oz) can tomato sauce
- 1 (10-oz) pkg frozen corn kernels, thawed
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 Tbsp fresh cilantro leaves
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain and return to pot.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet. Add cream cheese, stirring until melted.
- Add enchilada sauce, tomato sauce, and corn; cook, stirring occasionally, 5 minutes. Add Cheddar, stirring until cheese is melted. Add mixture to pasta in pot; toss.
- Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack. Bake 20 to 25 minutes or until mixture is hot and bubbly. Garnish with fresh cilantro.
Side Dish Ingredients
- 1 head iceberg lettuce, chopped
- 1 (3.5-oz) pkg tri color tortilla strips
- ½ cup refrigerated creamy salsa dressing
- 1 cup shredded Cheddar cheese
Side Dish Instructions
- Toss together all ingredients just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
968
|
229
|
1197
|
| Fat (g) | 47 | 17 | 64 |
| Sat. Fat (g) | 22 | 5 | 27 |
| Protein (g) | 55 | 7 | 62 |
| Carb (g) | 81 | 13 | 94 |
| Fiber (g) | 6 | 2 | 8 |
| T. Sugs (g) | 14 | 2 | 16 |
| A. Sugs (g) | 1 | 0 | 1 |
