Taco Spaghetti Casserole
By
Marianne Gleason
@Mern
15
This taco spaghetti casserole is an easy prep casserole that cooks in one pot before it is baked.
Blue Ribbon Recipe
A Mexican/Italian dish rolled into one casserole! This is a simple recipe that is delicious and can easily be thrown together on a busy evening. The taco seasoning gives the robust flavors that you expect from taco meat. The Rotel tomatoes add a spicy kick. We loved the cooking method of the pasta; it really soaks up the seasoning flavor. While this creamy casserole is good alone, we tasted it with a little cilantro and sour cream as suggested. Delicious! A casserole recipe the whole family will enjoy.
Rating:
★★★★★ 8 votes5
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
2 lbground beef
-
2 pkgtaco seasoning
-
2 can(s)Rotel tomatoes and chilies, 10 oz each
-
1 can(s)tomato paste, 6 oz.
-
1 lbspaghetti
-
6 cwater
-
2 cMexican blend shredded cheese
How to Make Taco Spaghetti Casserole
- Brown ground beef in a Dutch oven. Drain fat and return to pan.
- Stir in taco seasoning.
- Add Rotel, tomato paste and spaghetti.
- Cover with 6 cups of water.
- 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.
- Pour spaghetti into a sprayed 13x9 casserole dish.
- Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
- 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. Serve with sour cream and cilantro (both optional).
