Taco Spaghetti

Name: Taco Spaghetti
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: North America, Mexican
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

Total Time Prep: 20 min. Bake: 25 min.

Yield 8 servings

Test Kitchen Approved

This simple, kid-friendly taco spaghetti casserole is a perfect mashup of two favorites, and the cheesy goodness is ready in less than an hour!

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

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.

Nutrition Facts

1 serving: 439 calories, 16g fat (7g saturated fat), 60mg cholesterol, 927mg sodium, 47g carbohydrate (2g sugars, 4g fiber), 24g protein.

I came up with this kid-friendly taco spaghetti 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, Kansas

Recipe Creator