Taco Spaghetti Casserole

Marianne Gleason

By
@Mern

An easy prep casserole that cooks in one pot before it is baked.


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Serves:

6-8

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 lb
ground beef
2 pkg
taco seasoning
2 can(s)
rotel tomatoes and chilies
1 can(s)
tomato paste, 6 oz.
1 lb
spaghetti
6 c
water
2 c
mexican blend shredded cheese

Directions Step-By-Step

1
Brown ground beef in a Dutch oven. Drain fat and return to pan. Stir in taco seasoning.
2
Add Rotel, tomato paste and spaghetti. Cover with 6 cups of water.
3
Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
4
Pour spaghetti into a sprayed 13x9 casserole dish.
5
Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
6
You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly.
7
Serve with sour cream and cilantro (both optional).

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican