Description
A tasty and hearty casserole with a Mexican twist! This dish combines spaghetti with seasoned ground beef, cheese, and a zesty tomato sauce, all baked together to create a comforting meal. It’s perfect for a family dinner, and easy to prepare with pantry staples.
Ingredients
Units
Scale
- :
- 8 oz spaghetti
- 1 lb ground beef
- 1 medium onion, chopped
- 1 bell pepper, chopped (red or green)
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 cup frozen corn (optional)
- 1/2 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream (optional, for topping)
- Salt and pepper to taste
Instructions
- :
- Preheat the oven to 375°F (190°C).
- Cook the spaghetti according to package directions, drain, and set aside.
- In a large skillet, cook the ground beef over medium heat until browned, breaking it up into crumbles. Drain any excess fat.
- Add the chopped onion and bell pepper to the skillet and cook until softened, about 3-4 minutes.
- Stir in the taco seasoning, diced tomatoes, green chilies, salsa, and corn (if using). Simmer for 5 minutes, allowing the flavors to meld together.
- Add the cooked spaghetti to the skillet and toss to combine. Season with salt and pepper to taste.
- Transfer the mixture to a greased 9×13-inch casserole dish and top with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. If desired, top with sour cream.
Notes
- :
- You can substitute ground turkey or chicken for a leaner version.
- Add jalapeños for extra spice or black beans for more texture.
- This casserole can be made ahead of time and refrigerated before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Nutrition
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg