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Southwestern Spaghetti Casserole Recipe

Southwestern Spaghetti Casserole Recipe photo by Taste of Home

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A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenience items I keep on hand. We like it with a loaf of crusty bread. —Rose Turner Christiansburg, Virginia

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Southwestern Spaghetti Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

12 ounces uncooked spaghetti
1-1/2 pounds ground beef
1 small onion, chopped
1 envelope taco seasoning
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture.
Transfer to a greased shallow 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and salsa. Yield: 8 servings.

Originally published as Southwestern Spaghetti in Quick Cooking March/April 2003, p29

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Southwestern Spaghetti Casserole

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Reviewed on Nov. 28, 2012 by cliftonhanger

I made some changes to the recipe. Not particularly liking black olives, I increased the amount of mushrooms to approx. 7 oz. Instead of sprinkling all the cheese over the top before baking, I sprinkled half over half the spaghetti mixture and the other half over the top of the full amount.

Reviewed on Aug. 11, 2011 by slfarnsw

I loved baked pasta, and this is a great twist on traditional spaghetti. My only negative is that it can be a little dry.

Reviewed on Nov. 23, 2010 by love_my_life

I made this with the Barilla PLUS Protein Spaghetti which made a very hearty meal. I only had a 24 oz jar of spag sauce so I added a good splash of HOT taco sauce to make up for the difference. LOVED it! I loved mixing the bake with the lettuce, sour cream and tomatoes- very good. You may want to try a milder sauce though if you don't like things too spicy. Even my kids liked it!

Reviewed on Oct. 11, 2009 by Liz86

I tried this for family and friends and it was a huge hit! Everyone loves it.

Reviewed on Jun. 15, 2009 by skymom747

my family loves this recipe!