Taco Spaghetti Bake

by Sheryl

Don’t have time to make taco and spaghetti? What if you can combine them in one insanely delicious dish that’s very easy to make? Yes, you heard me right! Two of the most requested meals into a pasta casserole dish! Fast and easy; it will only take about 10 minutes to prepare and another 20 minutes to cook, and your dinner is served.

Imagine the melted cheese, the taco flavoured beef, baked spaghetti pasta, and the diced tomatoes and chilis coming together to create a tasty dish that your family will surely go crazy about.

Ingredients

1 lb spaghetti, cooked al dente
1 to 1 1/2 lb of lean ground beef
1/3 c onions, diced
2 cloves garlic, minced
2 to 3 tbsp taco seasoning
2 cans of Rotel diced tomatoes and chilis (10-ounce cans)
2 tbsp butter
salt to taste
3 to 4 cups of Mexican or taco blend cheese, shredded (you can use less if desired)

How to make Baked Taco Spaghetti

Step 1: In a pasta pot, boil water with salt. Cook spaghetti pasta according to package instruction. Then drain in a colander.

Step 2: Saute onion and garlic for about 1 to 2 minutes or until translucent. Add the ground beef, then season with salt (you can use garlic salt as well) to taste. Stir the taco seasoning. Pour in two cans of Rotel diced tomatoes and chilis and mix.

Step 3: Combine the drained pasta into the meat sauce and add butter.

Step 4: Prepare a 9 x 13-inch casserole dish. Add half mixture of spaghetti and top with half of the cheese, then top with the rest of the spaghetti mixture, again top with the remaining cheese.

Step 5: Place casserole in the oven and bake at 350 degrees for 20 minutes or until cheese is melted.

Step 6: Serve as is or with sour cream, some cilantro, or with your favourite taco topping. Share and enjoy!

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