Taco Spaghetti Casserole

13
Marianne Gleason

By
@Mern

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. The Test Kitchen


Rating:

★★★★★ 7 votes

Comments:
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, 10 oz each
  • 1 can(s)
    tomato paste, 6 oz.
  • 1 lb
    spaghetti
  • 6 c
    water
  • 2 c
    Mexican blend shredded cheese

How to Make Taco Spaghetti Casserole

Step-by-Step

  1. Brown ground beef in a Dutch oven. Drain fat and return to pan.
  2. Stir in taco seasoning.
  3. Add Rotel, tomato paste and spaghetti.
  4. Cover with 6 cups of water.
  5. 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.
  6. Pour spaghetti into a sprayed 13x9 casserole dish.
  7. Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
  8. 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).

Printable Recipe Card

About Taco Spaghetti Casserole

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



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