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Taco Spaghetti Bake

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Taco Spaghetti Bake
  • Prep 35 min
  • Total 1 hr 10 min
  • Servings 8
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This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.
Updated Sep 20, 2016

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
Make With
Make With
Old El Paso

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Tips from the Betty Crocker Kitchens

  • tip 1
    Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.
  • tip 2
    Ground turkey can be substituted for ground beef in this recipe.

Nutrition

530 Calories, 22g Total Fat, 29g Protein, 52g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
12g
59%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
1120mg
47%
Potassium
300mg
9%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
16%
Sugars
8g
Protein
29g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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