Taco Spaghetti

Taco Spaghetti

from tasteofhome.com
8 servings

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 chiles, undrained
  • 2 cups shredded Mexican cheese blend, divided
  • 2/3 cup salsa

Directions

  1. 1

    Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente.

  2. 2

    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.

  3. 3

    Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.

  4. 4

    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. 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°.