Tacos and spaghetti? They're a match made in heaven—and this mouthwatering Taco Spaghetti Bake will prove it! Dotted with melty pockets of cheese and baked to perfection, this easy, family-friendly taco spaghetti casserole combines crowd-favorite taco flavors with the comforting pasta dinner you crave. This is our definition of comfort food.
Taco Spaghetti Bake
- Prep Time 35 min
- Total 1 hr 10 min
- Servings 8
- Ingredients 11
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
Make With
Old El Paso
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
-
Step2In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
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Step3Bake 30 to 35 minutes or until cheese is melted and lightly browned.
Nutrition
530
Calories
22g
Total Fat
29g
Protein
52g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 12g
- 59%
- Trans Fat
- 1/2g
- Cholesterol
- 85mg
- 29%
- Sodium
- 1120mg
- 47%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 8g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 6%
- 6%
- Calcium
- 40%
- 40%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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