Taco Spaghetti Casserole Recipe
This comforting taco spaghetti bake is sure to become a regular rotation for taco night or any night you need an easy dinner recipe.
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Servings: 6 -8 servings
Equipment
Ingredients
- 1 pound spaghetti noodles
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion chopped
- 1 teaspoon garlic salt
- 1 ounce taco seasoning
- 15 ounces fire-roasted tomatoes undrained
- 8 ounces tomato sauce
- 1 cup salsa
- 1 1/2 cups shredded sharp cheddar
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish
- Sour cream for serving
Instructions
- Preheat oven to 350°F.
- Cook spaghetti in boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil.
- Add ground beef and onion; cook until meat is browned and onion is tender.
- Stir in garlic salt and taco seasoning. Cook for one minute.
- Add fire-roasted tomatoes, tomato sauce, and salsa to the skillet. Stir well.
- Combine the spaghetti with the meat sauce. Transfer to a greased 9x13 inch baking dish.
- Sprinkle shredded cheeses over the spaghetti mixture.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Garnish with cilantro and serve with sour cream.
Notes
- Use ground chicken, ground sausage, or ground turkey instead of beef.
- Pick your favorite pasta shape.
- Switch it up with more veggies like black beans and corn, or make it spicy with chopped green chiles.
- Double this recipe and freeze one for the next time you need an easy meal on a busy weeknight the whole family will love!
- Cook the pasta separately and add to the meat mixture in a large skillet. Cover with cheese and serve warm to make it a skillet meal and skip the oven.
Nutrition
Serving: 1 | Calories: 488kcal | Carbohydrates: 24g | Protein: 34g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1038mg | Fiber: 2g | Sugar: 4g
