Spaghetti Mexicana

1/2 to 3/4 pound ground beef or 1 1/2 cups cooked & cubed chicken
10 1/2 ounces cream of chicken soup
1 cup Milk
About 8 ounces spaghetti noodles
1-15 1/2 ounces kidney or pinto beans
1-15 1/4 ounces canned corn or 16 ounces frozen or fresh corn, or chopped broccoli,
or 1-14 1/2 ounce canned diced tomatoes
1 tablespoon taco or chili seasoning mix

Cook pasta in a pot; according to the directions on the package, drain.

Brown the ground beef. Drain the fat from the ground beef. Add seasoning salt to the
ground beef. In a saucepan, warm up the beans, corn, cream of chicken soup, and water
or milk. Add taco seasoning to the soup mixture. Add meat to the soup mixture. Add
pasta and stir. Warm until hot. Serve.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html