Cheesy Taco Spaghetti Casserole (Printer-Friendly Version)
Tender spaghetti mixed with seasoned beef, chili beans, and creamy cheese baked to bubbly perfection.
# Ingredients Needed:
→ Pasta
01 -
8 ounces thin spaghetti noodles
→ Meat
02 -
1 pound ground beef
→ Seasoning
03 -
2 tablespoons taco seasoning
→ Canned and jarred goods
04 -
1 can (15 ounces) chili beans, undrained
05 -
1 cup tomato sauce
→ Cheese
06 -
8 ounces Velveeta cheese, cubed
07 -
1 cup shredded cheese blend (cheddar or Colby Jack)
# Step-by-Step Directions:
01 -
Bring a large pot of water to a boil and cook spaghetti noodles until just al dente. Drain thoroughly, leaving a slight bite.
02 -
Heat a skillet over medium heat and crumble in ground beef. Stir frequently and cook until no pink remains to develop full flavor and texture.
03 -
Sprinkle taco seasoning over cooked beef, add 1/4 cup water, and stir to coat evenly. Reduce heat and simmer to blend flavors.
04 -
Stir in undrained chili beans, tomato sauce, and Velveeta cubes. Gently cook over low heat until cheese is fully melted, forming a creamy sauce.
05 -
Pour cheesy beef and bean mixture into drained spaghetti. Toss gently to ensure all noodles are well coated.
06 -
Transfer the pasta mixture into a greased 9x13-inch baking dish and spread evenly.
07 -
Sprinkle shredded cheese on top and bake uncovered at 350°F (177°C) for approximately 20 minutes, or until cheese is melted and casserole is bubbly at the edges.
# Helpful Hints:
01 -
Undercook pasta slightly to prevent mushiness after baking.
02 -
Use freshly shredded cheese for a superior melt and texture.
03 -
Allow casserole to rest for five minutes after baking for easier slicing.