Description
This Cheesy Taco Salsa Spaghetti Bake is a Tex-Mex-inspired pasta casserole that combines the flavors of a taco with gooey, melted cheese. Perfect for a family-friendly dinner or potluck, this dish is easy to make and incredibly satisfying.
Ingredients
Scale
Spaghetti:
- 12 ounces spaghetti,
Taco Beef Mixture:
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1/2 cup water
Sauce:
- 1 1/2 cups salsa (mild, medium, or hot)
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Garnish:
- Chopped fresh cilantro or green onions
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Spaghetti: Cook spaghetti in salted boiling water until al dente, then drain and set aside.
- Cook Taco Beef Mixture: In a skillet, cook ground beef and onion, then add taco seasoning and water. Simmer until thickened.
- Combine Ingredients: Remove from heat, stir in salsa, sour cream, garlic powder, and pepper. Add cooked spaghetti and 1 cup cheddar cheese.
- Assemble and Bake: Transfer the mixture to the baking dish, top with remaining cheeses, and bake for 20–25 minutes.
- Rest and Garnish: Let the dish rest for 5 minutes before serving. Garnish with cilantro or green onions.
Notes
- You can substitute ground turkey or chicken for the beef.
- Add black beans or corn to stretch the meal further.
- This dish reheats well and makes great leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
