Southwestern Spaghetti

The Record’s “Recipe of the Week”:
Southwestern Spaghetti by Kay Lincoln

12 oz. uncooked spaghetti
1-1/2 lbs. ground beef
1 small onion, chopped
1 envelope taco seasoning
26 oz. jar spaghetti sauce
4-1/2 oz. jar sliced mushrooms, drained
2-1/4 oz. can sliced ripe olives, drained
8 oz. shredded cheddar cheese

Cook the spaghetti according to the package directions.

In a skillet, cook the ground beef and onion until beef is cooked through. Drain off the fat. Stir in the taco seasoning, spaghetti sauce, mushrooms, and olives.

Drain the cooked spaghetti. Stir into the beef mixture.

Transfer this mixture into a greased 3-qt. baking dish. Sprinkle with the shredded cheese. Bake uncovered at 350° for 25 to 30 minutes.


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