Create the online recipe box you've always wanted with Foodfolio. Sign up
Main Courses

Taco Spaghetti Bake

REVIEWS Read/Review
Taco Spaghetti Bake


  • 12 oz. uncooked spaghetti
  • 1 lb. ground beef
  • 1 cup chopped onion
  • 1 pkg. taco seasoning mix
  • 1/4 cup water
  • 4.5oz. chopped green chilies
  • 1 tsp. ground cumin
  • 1 can Muir Glen organic fire roasted diced tomatoes, undrained
  • 1 can Muir Glen organic tomato sauce
  • 2 cups shredded Mexican cheese blend
  • 1 box Velveeta cheese, cut in 1/2 in. cubes
  • The Game Plan

    1. Heat oven to 350. Spray 13x9 glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

    2. In 5 qt. Dutch oven, cook beef and onion over medium heat until brown; drain. Stir in taco seasoning mix, water, chilies and cumin; stir until well blended. Cook 1-2 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.

    3. Bake 30-35 minutes or until cheese is melted and lightly browned.

    • Pasta Dinners

    Enter a comment