Prep time: 20 mins | Cook time: 15 mins | Serves: 6-8
Taco and spaghetti in one! This casserole is super amazing and incredibly easy and quick to throw together. Made with only six ingredients and ready in no time, it is no doubt why this casserole is loved by everyone!
This recipe is a one-pot wonder. Another of my favourite one-pot dish that tastes superb, either baked or cooked on the stovetop. Although, I prefer to bake it for that melty, golden cheese top. A fusion of Mexican and Italian in one hefty dish that is guaranteed family and kids-approved! With the expected robust flavours of the taco seasoning and the spicy kick from the Rotel tomatoes combined with the rest is simply to die for!
Ingredients
2 pounds ground beef
2 pkg taco seasoning
2 can(s) Rotel tomatoes and chillies, 10 ounces each
1 can(s) tomato paste, 6 ounces
1 pound spaghetti
6 cups water
2 cups Mexican blend shredded cheese
How to make Taco Spaghetti Casserole
Step 1: In a Dutch oven, cook the ground beef until no longer pink. When done, drain the grease and place the browned ground beef in the pan. Add the taco seasoning and stir to combine. Next, add the Rotel along with the tomato paste and spaghetti. Then, pour in 6 cups of water. Bring the mixture to a boil, then decrease the heat to a simmer. Put the lid. Cook for about 15 minutes until the pasta has been cooked and the water has been absorbed.
Step 2: Into a greased 13 x 9-inch casserole dish, pour the spaghetti and top with shredded cheese. Place in 350 degrees preheated oven and bake until the cheese has melted and bubbly. Remove from the oven when done and serve with sour cream and cilantro. Enjoy!
Note:
If desired, you can fully cook this on the stovetop. After adding the pasta, add the cheese. Cover and simmer until the cheese has melted.
Ingredients
- 2 pounds ground beef
- 2 pkg taco seasoning
- 2 can(s) Rotel tomatoes and chillies, 10 ounces each
- 1 can(s) tomato paste, 6 ounces
- 1 pound spaghetti
- 6 cups water
- 2 cups Mexican blend shredded cheese
Instructions
Step 1: In a Dutch oven, cook the ground beef until no longer pink. When done, drain the grease and place the browned ground beef in the pan. Add the taco seasoning and stir to combine. Next, add the Rotel along with the tomato paste and spaghetti. Then, pour in 6 cups of water. Bring the mixture to a boil, then decrease the heat to a simmer. Put the lid. Cook for about 15 minutes until the pasta has been cooked and the water has been absorbed.
Step 2: Into a greased 13 x 9-inch casserole dish, pour the spaghetti and top with shredded cheese. Place in 350 degrees preheated oven and bake until the cheese has melted and bubbly. Remove from the oven when done and serve with sour cream and cilantro. Enjoy!
Notes
If desired, you can fully cook this on the stovetop. After adding the pasta, add the cheese. Cover and simmer until the cheese has melted.
