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Taco Spaghetti Bake
Taco Spaghetti Bake
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Prep Time:
35 minutes
Total Time:
1 hour 10 minutes
Combining the best of tacos and spaghetti, this Taco Spaghetti Bake is a delicious and comforting family meal with cheesy pockets baked to perfection. The ultimate comfort food!
Ingredients:
  • 12 oz uncooked spaghetti
  • 1 lb lean (at least 80%) ground beef
  • 1 cup chopped onion
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/4 cup water
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon ground cumin
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (15 oz) Muir Glen™ organic tomato sauce
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray. Prepare spaghetti according to package instructions until al dente.
  • Heat a 5-quart Dutch oven over medium heat. Cook beef and onion for 8 to 9 minutes until browned, stirring occasionally. Drain any excess fat. Mix in taco seasoning, water, chiles, and cumin until well combined. Cook for 1 to 2 minutes until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of shredded cheese, and spaghetti; stir to blend. Transfer mixture to a baking dish. Distribute cheese cubes evenly in the casserole, pressing gently into the pasta. Sprinkle the remaining 1/2 cup of shredded cheese on top.
  • Bake until the cheese is gooey and golden brown, for about 30-35 minutes.

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