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Southwestern Spaghetti Casserole

 Southwestern Spaghetti Casserole
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
8 ServingsPrep: 15 min. Bake: 25 min.


  • 12 ounces uncooked spaghetti
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.