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Taco Spaghetti

I came up with this kid-friendly Southwestern 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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    8 servings

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.
    Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts
1 serving: 439 calories, 16g fat (7g saturated fat), 60mg cholesterol, 927mg sodium, 47g carbohydrate (2g sugars, 4g fiber), 24g protein.

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Reviews

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Average Rating:
  • Linda
    Oct 5, 2020

    Makes no mention of salsa or cheese in the ingredient list,, only in the directions

  • Michael
    Sep 29, 2020

    This was awesome my wife and i loved it. Also i made this for a cafe i work for for a lunch special and we ran out of both pan in no time at all. We tweaked it up a bit. But still had the same taste.

  • Janet
    Sep 19, 2020

    Outstanding! Used half a package of taco seasoning to cut down on the sodium.

  • Judy
    Jul 18, 2020

    I made this like it written, except I used a can of pinto beans. We prefer those over black beans. Absolutely loved it. I will be making this one quite often. I cut the recipe in half and still got enough to freeze an extra meal.

  • lhayes4
    Jul 12, 2020

    This is a real keeper, and the frozen one I made when making this casserole was even more delicious. This is a great recipe for kids or to take to a church potluck. We're not that fond of black beans so used pinto and that was the only change I made. I'm keeping one in the freezer to have when someone unexpected pops over.

  • justmbeth
    Mar 31, 2019

    This was a good mash up of spaghetti and tacos. I left out the beans due to a picky eater.

  • ellimaye1
    Jan 22, 2019

    Yummy and easy casserole. I made exactly as stated. Next time I would only use the 1 cup of cheese on the top as I didn't notice the cheese in the sauce so why not save the extra calories?

  • buffalonana
    Sep 28, 2018

    This dish has become one of the new favorites in my family. Everyone loves it! The only change I made was to use more meat (my family is meat eaters). I now make 4x the recipe and freeze batches.

  • amehart
    Apr 19, 2018

    Made this as stated but using the TOH Homemade Taco Seasoning and it was a hit! My husband had 3 helpings and asked for it again tomorrow night. Definitely a keeper.

  • delowenstein
    Apr 14, 2018

    I'd made the recipe for Homemade Taco Mix and used 1/4 cup. I used 1-1/2 cups water. The beans: I used 15-oz. can white kidney beans as I did not have black beans and I used 14.5-oz. can Chili-Style diced tomatoes. I used 2 cups uncooked spaghetti. Thank you for this recipe! delowenstein, Volunteer Field Editor