Description
A delightful fusion of tacos and spaghetti in a cheesy, comforting casserole dish that the whole family will love. This Taco Spaghetti Casserole is easy to make and perfect for a cozy weeknight dinner.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti
Beef Mixture:
- 1 lb ground beef
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 packet taco seasoning mix
- 1 (10 oz) can Rotel diced tomatoes with green chilies (undrained)
- 1 (8 oz) can tomato sauce
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro and sliced jalapeños for garnish (optional)
Instructions
- Preheat the oven to 350°F. Cook the spaghetti until al dente, drain, and set aside.
- In a skillet, sauté onion and garlic. Add beef, cook until browned, drain grease.
- Add taco seasoning, Rotel, and tomato sauce. Simmer, then stir in sour cream.
- Combine spaghetti with beef mixture. Transfer to baking dish.
- Top with cheeses and bake. Garnish and serve warm.
Notes
- For a spicier version, use hot Rotel or red pepper flakes.
- Ground turkey or chicken can be used instead of beef.
- Casserole can be prepared ahead and refrigerated up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
