Taco Spaghetti Casserole Food

TACO SPAGHETTI BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
• In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
• Bake 30 to 35 minutes or until cheese is melted and lightly browned.

TACO SPAGHETTI

Steps:

• Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente., Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.

TACO SPAGHETTI CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook pasta according to package directions. Drain, rinse under cold water. Drain again.
• In a 12-in. skillet on med. high heat cook ground beef and onion till meat is brown and onion tender.
• Stir in taco seasoning and cook for a few minutes.
• Turn down the heat, add water, bring to a boil, cover and cook 5 minutes.
• Uncover and add the pasta, corn, olives or black beans, 1/2 Celsius cheese, salsa and green chilli peppers.
• Stir together and pour into a casserole dish, cover with foil and bake for about 30 minutes until hot and bubbly.
• Uncover, sprinkle with the rest of the cheese and bake until cheese melts.
• Serve with lettuce, chips, tomatoes and sour cream.

TACO SPAGHETTI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more.
• Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.
• Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

ONE-POT TACO SPAGHETTI RECIPE BY TASTY

Steps:

• Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco seasoning. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
• Stir in tomato paste and diced tomatoes, then stir.
• Add spaghetti and water. Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
• Remove from heat and top with cheddar cheese, mozzarella cheese, Roma tomato, and cilantro. Mix until cheese is melted.
• Serve immediately. Garnish with additional tomato and cilantro, if desired.
• Enjoy!

ONE POT TACO SPAGHETTI

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato and cilantro, if desired.

TACO SPAGHETTI CASSEROLE

Steps:

• 1. Brown ground beef in a Dutch oven. Drain fat and return to pan.
• 2. Stir in taco seasoning.
• 3. Add Rotel, tomato paste and spaghetti.
• 4. Cover with 6 cups of water.
• 5. 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.
• 6. Pour spaghetti into a sprayed 13x9 casserole dish.
• 7. Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
• 8. 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).

TACO SPAGHETTI BAKE

Steps:

• Cook spaghetti pasta in salted water according to package instructions to al dente. Then drain in colander.
• Meanwhile, in a large skillet over medium-high heat; add ground beef, saute onion, garlic and salt and pepper (optional to taste). Crumble and cook until ground beef browns and is cooked through (about 5 to 7 minutes).
• Add in taco seasoning, sour cream, heavy cream, and two cans of diced tomatoes and chilies and stir until combined.
• Add ½ of cheese to the mixture and pour in the drained pasta and stir until well combined.
• Spray 9 x 13 casserole dish. Add in the taco spaghetti mixture top with cheese.
• Bake at 350° for 20 to 25 minutes or until cheese is melted and bubbly.
• Let sit for 10 minutes and serve as is or with your favorite taco toppings.

MEXICAN SPAGHETTI CASSEROLE

Steps:

• In a large skillet, brown the hamburger and the onion, drain off any excess fat.
• Stir in the taco seasoning, tomato sauce, RO-TEL, and the water and bring to a boil.
• Break the spaghetti in half and add to the sauce and stir. Reduce the heat, cover and allow to simmer for 10 to 15 minutes, or to desired tenderness.
• Sprinkle cheese on top and replace the lid, just long enough for the cheese to melt.
• Garnish with chopped fresh cilantro, serve immediately.

TACO SPAGHETTI BAKE

Steps:

• Heat oven to 350 degrees. Prepare a 13x9 inch baking dish with non-stick spray and set aside.
• In a large pot, cook spaghetti according to package directions making sure to salt water. When done, drain. Set aside.
• In a large skillet, cook ground beef along with onion. When beef is no longer pink, drain off any excess fat. Add taco seasoning, diced tomatoes and green chilies (DO NOT drain), water and tomato sauce. Mix and cook until sauce has thickened, approximately 8 minutes. Add spaghetti and mix well. Add in 1 cup of Monterrey Jack cheese and stir. Pour spaghetti mixture into prepared dish. Top with remaining Monterrey Jack and cheddar cheese. Cover with foil and bake for 20 minutes. Uncover and continue cooking for 5 more minutes until cheese is melted and golden.
• Remove from oven and let rest 5 minutes. Top with chopped tomatoes, chives and sour cream. Serve!

ONE POT TACO SPAGHETTI

Steps:

• Saute the ground beef and onions in a skillet or large stockpot until the beef is browned and onions are translucent.
• Drain excess fat if there is any
• Add the water, RoTel, uncooked spaghetti, and taco seasoning mix.
• Bring to a boil and cover.
• Turn heat down and simmer for 10 minutes (for thin spaghetti) or longer - make sure the pasta is cooked.
• When the pasta is cooked stir in the cream of chicken soup and about 2/3 of the shredded Cheddar cheese.
• Heat until the cheese is melted into the sauce.
• Top with remaining cheese and put the cover back on until the cheese melts.
• Sprinkle with cilantro and serve.
• Spray a casserole dish with non-stick cooking spray.
• Make the taco spaghetti as directed but do not put the last layer of cheese on it.
• Spoon into the prepared baking dish.
• Smooth the top and add the remaining cheese.
• Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese melts and is bubbly.