Taco Spaghetti Bake Recipe

Name: Taco Spaghetti Bake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
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

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.