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. This taco spaghetti casserole is an easy prep casserole that cooks in one pot before it is baked.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Casseroles Yield: 6 Servings
Ingredients :
- 2 pound(s) ground beef
- 2 package(s) taco seasoning
- 2 can(s) Rotel tomatoes and chilies, 10 oz each
- 1 can(s) tomato paste, 6 oz.
- 1 pound(s) spaghetti
- 6 cup(s) water
- 2 cup(s) Mexican blend shredded cheese
Intructions :
- 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).
Rated 5/5 based on 76 Reviews
Keyword : taco-spaghetti-casserole-Mexican