Southwestern Spaghetti Casserole

  Dinner

A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread.

Southwestern Spaghetti Casserole

Average Rating: 4.68421

TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 8 servings.

Ingredients

  • 12 ounces uncooked spaghetti
  • 1-1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 envelope taco seasoning
  • 1 jar (26 ounces) spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups shredded cheddar cheese
  • Shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce

Instructions

  • 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • 2. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture.
  • 3. Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.
    Freeze option:
    Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

Nutrition Facts

1 cup: 591 calories, 27g fat (11g saturated fat), 114mg cholesterol, 1130mg sodium, 48g carbohydrate (9g sugars, 4g fiber), 38g protein.

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