Description
A delightful blend of baked pasta and zesty taco flavors, this Taco Spaghetti Bake combines spaghetti, seasoned beef, and colorful veggies for a comforting and satisfying dish that’s perfect for family gatherings.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb ground beef
- 1 can black beans, drained and rinsed
- 1 bell pepper, diced
- 1 onion, diced
- 1 can diced tomatoes
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- 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 package instructions until al dente; drain and set aside.
- In a skillet over medium heat, brown the ground beef, adding the diced onion and bell pepper, stirring until vegetables soften and beef is cooked through.
- Add the black beans, diced tomatoes, corn, and taco seasoning to the skillet; stir to combine and let simmer for a few minutes for deeper flavors.
- In a large mixing bowl, combine the cooked spaghetti with sour cream and half the shredded cheese, mixing until fully coated.
- Fold in the beef and veggie mixture into the spaghetti until evenly distributed.
- Transfer the entire mixture into a greased baking dish, spreading evenly.
- Top generously with the remaining shredded cheese.
- Bake for 20-25 minutes, or until the cheese is bubbly and beautifully golden.
- Serve warm, garnished with your favorite taco toppings like chopped cilantro, diced tomatoes, or sliced avocado.
Notes
Let the spaghetti bake rest for a few minutes before serving for easier slicing. Optional garnishes can enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg