Description
This Taco Spaghetti Casserole combines the flavors of a taco with the comfort of pasta in a cheesy, baked dish. It’s a family-friendly meal that’s easy to make and perfect for busy weeknights.
Ingredients
Scale
Spaghetti:
- 8 ounces spaghetti
Taco Meat Mixture:
- 1 pound ground beef
- 1 small onion, chopped
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1/2 cup tomato sauce
- 1/4 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
Cheese:
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Fresh cilantro, sour cream, and sliced jalapeños for garnish (optional)
Instructions
- Preheat the oven and prepare baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook spaghetti: Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- Prepare taco meat mixture: Cook ground beef and onion in a skillet until beef is browned. Drain excess grease and add taco seasoning, diced tomatoes, tomato sauce, and water. Simmer for 5 minutes. Add black beans and corn.
- Combine ingredients: Mix cooked spaghetti with meat mixture, then add 1 cup cheddar and 1/2 cup Monterey Jack cheese. Transfer to baking dish.
- Bake: Top with remaining cheese and bake for 20–25 minutes until bubbly.
- Serve: Garnish with cilantro, sour cream, or jalapeños if desired.
Notes
- Substitute ground turkey for a lighter version.
- Rotel-style tomatoes can be used for extra spiciness.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 5g
- Sodium: 860mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 85mg