Taco Spaghetti Bake Recipe

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until cooked through but firm to the bite about 12 minutes. Drain and transfer pasta to prepared baking dish.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened about 5 minutes. Add corn and taco sauce; cook and stir until heated through about 5 minutes more.

Combine cream of chicken soup sour cream and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.

Bake in preheated oven until cheese is melted and bubbly about 30 minutes. Allow to cool for 5 to 10 minutes before serving.