Description
A delightful fusion of Mexican and Italian cuisines, this Taco Spaghetti Bake features tender spaghetti, hearty ground beef, and a rich, cheesy topping.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb ground beef
- 1 can black beans, drained and rinsed
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 cup corn
- 1 cup shredded cheese
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to the package instructions until al dente, then drain and set aside.
- Heat your skillet over medium heat and brown the ground beef, breaking it apart as it cooks. Drain excess fat.
- Add the chopped onion and bell pepper to the skillet; sauté for 3–4 minutes until softened.
- Stir in the black beans, corn, diced tomatoes, and taco seasoning; simmer for a few minutes.
- Fold in the cooked spaghetti and sour cream until well combined.
- Transfer the mixture to a greased baking dish and sprinkle cheese on top.
- Bake for 20–25 minutes or until the cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro or a dollop of sour cream.
Notes
You can prepare the dish in advance and refrigerate without baking. Bake it when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: taco spaghetti, casserole, comfort food, easy dinner, baked pasta