Taco Spaghetti and Sopapilla Cheesecake

Taco Spaghetti

3/4 package of spaghetti – broken in half and cooked

1 1/2 lb hamburger – browned with onion and garlic

1 pkg taco seasoning

1/2 c water

1 can green chiles

1 can sliced black olives

1 cup frozen corn

3/4 cup salsa

Simmer all ingredients except spaghetti for 20 minutes.

Add 1 cup Mexican cheese and mix with meat mixture

In a greased casserole dish, mix cooked spaghetti and meat.  Sprinkle more cheese on top

Bake at 350 for 15 minutes or until bubbly.

 

Sopapilla Cheesecake

1 pkg cream cheese, softened

1/2 cup white sugar

1 tsp vanilla

1 can refrigerated rolls

Grease 9×9 pan and press half of crescent rolls into the bottom.  Cover with cream cheese/sugar/vanilla mixture.  Top with other crescent rolls.

Mix:

3/4 cup white sugar

1 tsp cinnamon

1/2 cup butter, room temp.

Dot on top of cheesecake.

Bake at 350 for 20-25 minutes or until dough is brown on top.

 

 

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