Cheesy Taco Spaghetti Bake (Printer-Friendly)
Tender spaghetti mixed with ground beef, chili beans, and layers of melted cheese for a crowd-pleasing baked dish.
# What You’ll Need:
→ Pasta
01 -
8 ounces thin spaghetti noodles
→ Protein
02 -
1 pound ground beef
→ Seasoning
03 -
2 tablespoons taco seasoning
→ Canned Goods
04 -
1 (15-ounce) can chili beans, undrained
05 -
1 cup tomato sauce
→ Cheese
06 -
8 ounces Velveeta cheese, cubed
07 -
1 cup shredded cheddar or Colby Jack cheese
# Steps to Make This:
01 -
Bring a large pot of salted water to a boil and cook the spaghetti noodles until just al dente. Drain well and set aside.
02 -
Heat a skillet over medium heat and crumble in the ground beef. Cook, stirring frequently, until no pink remains.
03 -
Sprinkle the taco seasoning over the beef and add 1/4 cup water. Stir until the seasoning coats the meat evenly, then reduce heat and simmer to blend flavors.
04 -
Stir in the chili beans with their sauce, tomato sauce, and cubed Velveeta cheese. Cook over low heat, stirring gently until the cheese is fully melted and the mixture is creamy.
05 -
Pour the cheesy beef and bean mixture into the drained pasta. Toss thoroughly to coat every strand evenly.
06 -
Transfer the pasta and beef mixture to a greased 9x13 inch baking dish and spread evenly.
07 -
Sprinkle shredded cheese evenly over the top. Bake uncovered in a preheated 350°F oven for about 20 minutes, until cheese is melted and casserole is bubbling around the edges.
# Additional Notes:
01 -
Undercook pasta slightly to prevent mushiness after baking. Let casserole rest 5 minutes before serving for best slicing.