Taco Spaghetti

  Dinner

I came up with this kid-friendly Southwestern recipe one afternoon when I was using up leftover spaghetti and ground beef. When I'm lucky enough to have extra time, I make two batches and freeze one.

Taco Spaghetti

Average Rating: 4.5

TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 8 servings.

Ingredients

  • 12 ounces uncooked spaghetti
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 2 cups shredded Mexican cheese blend, divided
  • 2/3 cup salsa

Instructions

  • 1. Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente.
  • 2. Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
  • 3. Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.
  • 4. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
    Freeze option:
    Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts

1 serving: 439 calories, 16g fat (7g saturated fat), 60mg cholesterol, 927mg sodium, 47g carbohydrate (2g sugars, 4g fiber), 24g protein.

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