Southwestern Spaghetti Casserole Recipe
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
- 12 ounces uncooked spaghetti
- 1-1/2 pounds ground beef
- 1 small onion, chopped
- 1 envelope taco seasoning
- 1 jar (26 ounces) Ragú® Old World Style® Traditional
- 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
- 1. 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.
- 2. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture.
- 3. 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.
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