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| SOUTHWESTERN SPAGHETTI | |||
| Yields about 8 servings | |||
| 12 oz. uncooked spaghetti 1-1/2 lb. ground beef 1 small onion, chopped 1 envelope taco seasoning 1 jar (26 oz.) spaghetti sauce 1 jar (4-1/2 oz.) sliced mushrooms, drained 1 can (2-1/4 oz.) sliced ripe olived, drained 2 cups (8 oz.) shredded cheddar cheese Shredded lettuce, diced tomatoes, sour cream and salsa or picante sauce |
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| Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture. Transfer to a greased shallow 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and salsa. | |||