Cheesy Taco Spaghetti Bake (Print Version)
Zesty taco beef, chili beans, and melted cheese come together in a creamy, baked spaghetti dish everyone will enjoy.
# What You'll Need:
→ Pasta
01 -
8 ounces thin spaghetti noodles
→ Meat
02 -
1 pound ground beef
→ Seasoning
03 -
1 package (1 ounce) taco seasoning mix
04 -
1/2 cup water
→ Canned Goods
05 -
1 can (15 ounces) chili beans, undrained
06 -
1 can (8 ounces) tomato sauce
→ Cheese
07 -
8 ounces Velveeta cheese, cubed
08 -
1 cup shredded cheddar or Colby Jack cheese
# Steps to Follow:
01 -
Bring a large pot of water to a boil. Add spaghetti noodles and cook until just al dente, then drain thoroughly.
02 -
Heat a skillet over medium heat. Crumble in ground beef and cook, stirring frequently, until fully browned with no pink remaining.
03 -
Sprinkle taco seasoning over the beef and pour in water. Stir well to coat the meat evenly and reduce heat to low. Simmer to blend flavors.
04 -
Stir in undrained chili beans, tomato sauce, and Velveeta cubes. Cook gently over low heat until Velveeta melts and creates a creamy sauce.
05 -
Transfer the beef and cheese sauce to the drained pot of noodles. Toss thoroughly to ensure all pasta is evenly coated.
06 -
Grease a 9x13 inch baking dish. Pour the combined mixture in and spread evenly to cover all corners.
07 -
Sprinkle shredded cheese evenly over the top. Bake uncovered in a preheated 350°F oven for about 20 minutes or until cheese is melted and casserole is bubbling around the edges.
# Additional Notes:
01 -
Undercook pasta slightly to prevent mushiness after baking.
02 -
Use freshly shredded cheese for optimal melt and texture.
03 -
Allow casserole to rest 5 minutes post-baking for easier slicing.