Ingredients 12 ounces uncooked spaghetti1 pound ground beef1 envelope taco seasoning3/4 cup water1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chilies, undrained2 cups shredded Mexican cheese blend, divided2/3 cup salsa View Recipe Directions Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente. Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally. Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°. Nutrition Facts 1 serving: 439 calories, 16g fat (7g saturated fat), 60mg cholesterol, 927mg sodium, 47g carbohydrate (2g sugars, 4g fiber), 24g protein. Originally published as Taghetti in Simple & Delicious December/January 2014 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
Spaghetti Squash Taco Bowls. Taco Casserole. Mexican Spaghetti Squash. When I return home where it will be just as dark as it was when I left, it’s a good thing I have this easy taco casserole waiting for dinner
Cook your spaghetti in a large pot of salted boiling water according to the package instructions. When the pasta is ready, drain it in a colander, reserving a little of the cooking water, Toss the spaghetti with the sauce, squeeze in the lemon juice, and add half the chopped arugula, using a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning