TACO SPAGHETTI BAKE
This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 8 g, TransFat 1/2 g
TACO SPAGHETTI
I came up with this kid-friendly Southwestern recipe one afternoon when I was using up leftover spaghetti and ground beef. When I'm lucky enough to have extra time, I make two batches and freeze one. -Johanna Van Ness, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
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°.
Nutrition Facts : Calories 439 calories, Fat 16g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 927mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 24g protein.
TACO SPAGHETTI CASSEROLE
This has been a family favorite for years. It's easy, quick and oh, so tasty! This is similar to looneytunesfan's with a few differences.
Provided by tootsie in Pacific
Categories Spaghetti
Time 50m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 15
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
This is a recipe that I came up with on the spur of the moment. My family, especially my 2 year old, loved it! Very kid-friendly. Garnish with a dollop of sour cream and shredded lettuce, if desired.
Provided by mmrswebb
Categories Main Dish Recipes Pasta Spaghetti Recipes Baked
Time 1h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 728.8 calories, Carbohydrate 55.3 g, Cholesterol 131.3 mg, Fat 39.3 g, Fiber 2.8 g, Protein 38 g, SaturatedFat 19.4 g, Sodium 1451.3 mg, Sugar 4.5 g
ONE-POT TACO SPAGHETTI RECIPE BY TASTY
Here's what you need: olive oil, ground beef, yellow onion, taco seasoning, tomato paste, tomato, spaghetti, water, cheddar cheese, mozzarella cheese, roma tomato, fresh cilantro
Provided by Ochi Scobie
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 724 calories, Carbohydrate 53 grams, Fat 33 grams, Fiber 4 grams, Protein 49 grams, Sugar 6 grams
ONE POT TACO SPAGHETTI
All your favorite flavors of tacos in spaghetti form - made in ONE PAN! So cheesy, comforting and stinking easy with no clean-up!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
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
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...
Provided by Marianne Gleason
Categories Casseroles
Time 35m
Number Of Ingredients 7
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
Baked spaghetti pasta, taco flavored ground beef, a diced tomato and chili sauce, and gooey layers of Mexican cheese brought together to create this delicious family-pleasing TACO SPAGHETTI BAKE. All the flavors of a taco baked into a pasta casserole dish!
Provided by Nikki Lee - Soulfully Made
Categories Main Dish
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 1 serving, Calories 458 kcal, Carbohydrate 35 g, Protein 25 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 97 mg, Sodium 478 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 7 g
MEXICAN SPAGHETTI CASSEROLE
A tasty new twist on traditional spaghetti, this Mexican spaghetti casserole is one of my favorite easy dinners.
Provided by Crissy Page
Categories Casseroles
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 363 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 28 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 bowl, Sodium 681 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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
One pot taco spaghetti is ready in less than 30 minutes plus, since it's all cooked and served from the same pan, there's very little clean-up! This creamy, cheesy Tex-Mex dinner is perfect for busy weeknights and picky eaters.
Provided by Marye Audet-White
Categories Main Dish (Quick and Easy)
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 455 kcal, Carbohydrate 41 g, Protein 24 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1070 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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