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Taco Spaghetti

 Taco Spaghetti
I came up with this kid-friendly Southwestern recipe one afternoon when I was using up leftover spaghetti and ground beef. When I'm lucky enough to have extra time, I make two batches and freeze one. —Johanna Van Ness, Wichita, KS
8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 12 ounces uncooked spaghetti
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 2 cups (8 ounces) shredded Mexican cheese blend, divided
  • 2/3 cup salsa

Directions

  • Preheat oven to 350°. Break spaghetti into thirds; cook according
  • to package directions for al dente.
  • Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or
  • until no longer pink, breaking into crumbles; drain. Stir in taco
  • seasoning and water; bring to a boil. Reduce heat; simmer,
  • uncovered, 5 minutes, stirring occasionally.
  • Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add
  • to beef mixture and toss to combine.
  • Transfer to a greased 13x9-in. baking dish. Bake, covered, 20
  • minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5
  • minutes longer or until cheese is melted. Let stand 5 minutes before
  • serving. Yield: 8 servings.

2 of 2

Taco Spaghetti (continued)

Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.