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!
- 1 lb spaghetti cooked al dente
- 1 to 1 ½ lb lean ground beef
- ⅓ cup onions diced
- 2 cloves garlic minced
- 2 to 3 tablespoon taco seasoning
- 2 cans Rotel diced tomatoes and chilis (10 ounce cans)
- 2 tablespoon butter
- salt to taste
- 3 to 4 cups Mexican or taco blend cheese shredded, (You can use less if desired)
Cook spaghetti pasta in salted water according to package instructions to al dente. Then drain in colander.
Meanwhile, in a skillet saute onion and garlic until begins to become translucent (1 to 2 minutes). Then add ground beef, season with salt (or garlic salt) to taste. Add in taco seasoning and stir well. Pour in two cans of Rotel. Mix.
Pour drained pasta into meat sauce, add in butter and combine.
Spray 9 x 13 casserole dish. Add in 1 /2 of spaghetti mixture top with half of cheese, top with rest of spaghetti mixture and then top with remaining cheese.
Bake at 350° for 20 minutes or until cheese is melted.
Serving: 1 | Calories: 569kcal | Carbohydrates: 50g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1624mg | Fiber: 6g | Sugar: 4g