Baked Taco Spaghetti — a Tex-Mex twist on pasta night that’s quick, easy, and absolutely delicious!
Ingredients:
• 8 oz spaghetti, cooked and drained
• 1 lb ground beef or ground turkey
• 1 packet taco seasoning
• ½ cup water
• 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack (or Mexican blend)
• Optional toppings: sour cream, chopped cilantro, sliced jalapeños, crushed tortilla chips
Instructions:
- Preheat oven to 350°F (175°C).
- In a skillet, brown ground beef, then drain excess fat.
- Stir in taco seasoning, water, and Rotel. Simmer for 3–5 minutes.
- In a large bowl, mix cooked spaghetti with the taco meat mixture and half of each cheese.
- Pour into a greased 9×13-inch baking dish. Top with remaining cheese.
- Bake uncovered for 20–25 minutes, until bubbly and golden.
- Garnish with your favorite taco toppings and serve!
