CATHERINES PLATES TACO SPAGHETTI RECIPES

Steps:

• In a large skillet over medium heat, add 1 TBS cooking oil. Place chopped peppers and onions into skillet and saute for 2-3 minutes. Season with salt, pepper, and 1 tsp of the taco seasoning. Add ground beef and brown thoroughly. Drain. (You can do this step the night before to save time in the morning.)
• Place browned meat, peppers and onions into crockpot.
• Add tomatoes, corn, salsa, taco seasoning, and broth. Mix well.
• Place lid on crockpot. Cook on low for 5-6 hours or on high for 3 hours.
• Take lid off crockpot and add pasta, mixing well. Put crockpot on the "high" setting. Cook for 10-20 minutes. Check pasta after the 10 minute mark and see if it needs more time.
• Once pasta is cooked through, turn off crockpot and stir in the shredded cheese. Garnish with chopped parsley or cilantro. Enjoy.

Steps:

• Preheat oven to 375 degrees.
• In a skillet, cook diced onions with cooking oil for 4-5 minute until softened.
• Add ground beef and brown thoroughly.
• Add in taco seasonings, rotel tomatoes, diced tomatoes, and corn. Mix well. Turn burner off.
• In a large skillet, cook tortillas for 10 seconds each side. (This will prevent tortillas from being mushy in the casserole.)
• Lightly spray a 13x9 casserole or baking dish. Place 2 cups of meat mixture into dish and spread evenly.
• Place tortillas in a single layer, you may have to cut some in half to fit, completely covering the meat mixture.
• Add 2 more cups of meat mixture and spread evenly over the tortilla layer.
• Place 1 cup of cheese evenly over meat mixture.
• Place another layer of tortillas and the rest of meat mixture.
• Cover casserole dish with tin foil and place in oven for 25-30 minutes until heated through. Remove tin foil and place 1 cup of cheese over top of casserole, place back in oven for 5 minutes until cheese is bubbly.
• Serve with sour cream, pico, cilantro, and/or olives. Enjoy.