Taco Spaghetti Bake
Taco spaghetti bake: spaghetti tossed with taco-seasoned ground beef in a sauce of sour cream, cream cheese, diced tomatoes and green chilies and cheddar, baked under more cheddar at 350°F in a 9x13 dish. Serves 6.
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Ingredients
- 8 ounces dry spaghetti
- 1 pound lean ground beef
- 1 packet taco seasoning or 2 tablespoons
- 3/4 cup water
- 1 cup sour cream
- 1 can diced tomatoes and green chilies 10 ounces, undrained
- 1 package cream cheese 8 ounces, cubed and softened
- 2 cups cheddar cheese grated; 1/2 cup goes into the sauce, the rest on top
- green onion sliced, for serving; optional
- kosher salt and black pepper to taste
Instructions
- Heat the oven to 350°F and get out a 9x13-inch baking dish.
- Cook the spaghetti in a large pot of boiling salted water until just al dente, then drain and set aside.
- In a skillet, brown the ground beef over medium-high heat. Drain the fat if needed, then add the taco seasoning and water and stir to combine. Ground beef is cooked when a food thermometer reads 160°F.
- Let the beef simmer 2 to 3 minutes, then reduce the heat to medium-low and stir in the sour cream, diced tomatoes and green chilies, cubed cream cheese and 1/2 cup of the cheddar. Season with salt and pepper and stir until the cheese melts and everything is combined.
- Toss the meat mixture with the spaghetti, then transfer it to the 9x13-inch baking dish.
- Top with the remaining cheddar and bake until the cheese is melted and bubbly, 20 to 30 minutes. The center should reach 165°F on a food thermometer.
- Let the casserole stand 5 minutes, then serve with sliced green onion if you like.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months (the cream sauce may change texture). Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 684kcalCarbohydrates: 37.3gProtein: 31.9gFat: 45.6gSodium: 747mgFiber: 3.2gSugar: 5.4g