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Taco Spaghetti Bake Recipe

Taco Spaghetti Bake
Source: Betty Crocker

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Ingredients

  • 12 oz uncooked spaghetti
  • 1 lb lean (at least 80%) ground beef
  • 1 cup chopped onion
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1/4 cup water
  • 1 can (4.5 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
PREP TIME
35m
COOK TIME
35m
TOTAL TIME
1h10m
YIELD
8 servings

Instructions

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
  • In 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.
  • Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Dinner

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A recipe from Betty Crocker

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