Taco Spaghetti
This Taco Spaghetti Casserole is a perfect mash-up of Tex-Mex and classic comfort food, loaded with seasoned ground beef, tender spaghetti, and a rich, cheesy sauce. It’s easy to make ahead and great for feeding a hungry family, making it a fantastic weeknight dinner option!
Servings: 6
Calories: 987kcal
Ingredients
- 1 pound lean ground beef
- 1 yellow onion diced
- 1 green bell pepper diced, seeds removed
- 28 ounce Red Enchilada Sauce mild
- 1 tablespoon granulated garlic
- 1 teaspoon ground cumin
- 1 pound spaghetti cooked half- way, drained (it will finish cooking in the oven)
- 1 cup heavy cream or milk
- 4 cups cheddar cheese shredded, divided use
- 5 ounces queso fresco
- ½ cup sliced olives
- ⅓ cup salsa plus more for serving
- 2 tablespoons fresh cilantro chopped for garnish
- sour cream for serving
Instructions
- Preheat oven to 400°.
- In a large skillet over medium-high heat, cook the 1 pound lean ground beef until browned.
- Add the diced onion and bell peppers to the skillet and cook until softened, about 3-4 minutes. Drain excess grease if needed.
- Stir in the 28 ounce Red Enchilada Sauce, 1 tablespoon granulated garlic, and 1 teaspoon ground cumin. Simmer for a few minutes to allow the flavors to meld.
- Add the cooked spaghetti noodles to the skillet and toss to coat in the sauce. Pour the mixture into a greased 9×13 casserole dish.
- In the same skillet, add the 1 cup heavy cream, 2 cups of cheddar cheese, and 5 ounces queso fresco. Whisk over medium heat until the cheese is melted and smooth.
- Pour the creamy cheese sauce over the spaghetti mixture, stirring gently to combine.
- Sprinkle the remaining cheddar cheese over the top, then add 1/2 cup sliced olives and 1/3 cup salsa. Bake at 400°F for 15- 20 minutes, or until bubbly and heated through.
- Top with fresh cilantro and serve with sour cream and salsa.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a non-stick skillet over medium heat, stirring occasionally until heated through or in a covered baking dish at 325°F until warmed through.
- Make-Ahead Tip: Assemble the casserole in advance and refrigerate until ready to bake. Add 5-10 minutes to the baking time if cooking from cold.
Nutrition
Calories: 987kcal | Carbohydrates: 76g | Protein: 52g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 183mg | Sodium: 2155mg | Potassium: 682mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2611IU | Vitamin C: 21mg | Calcium: 736mg | Iron: 4mg
