Description
Cheesy Spicy Baked Taco Spaghetti combines classic taco flavors with comforting baked pasta, featuring a flavorful ground beef and tomato sauce seasoned with taco spices, topped with melted cheddar and mozzarella cheeses, and finished with fresh cilantro and optional spicy toppings. This easy baked dish is perfect for a hearty family dinner with a Tex-Mex twist.
Ingredients
Scale
Spaghetti and Meat Sauce
- 8 ounces spaghetti
- 1 tbsp olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 1 packet taco seasoning mix
- 1 cup salsa
- 1 can (15 ounces) diced tomatoes, drained
- 1/2 cup sour cream
Cheese and Toppings
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional toppings: chopped jalapeños, sliced green onions, diced avocado, extra salsa
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled spaghetti dish.
- Cook Spaghetti: Cook the spaghetti according to package instructions until al dente. Drain well and set aside for later use.
- Brown Ground Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring and crumbling with a wooden spoon, until no longer pink.
- Sauté Onion: Add the chopped onion to the skillet with the beef and cook for 3-4 minutes until the onions are softened and translucent.
- Add Seasonings and Tomatoes: Stir in the taco seasoning mix, salsa, and drained diced tomatoes. Allow the mixture to simmer for about 5 minutes so the flavors meld together.
- Incorporate Sour Cream: Remove the skillet from heat and stir in the sour cream until the mixture is smooth and fully combined.
- Combine with Spaghetti: Add the cooked spaghetti to the skillet and mix thoroughly to coat the pasta evenly with the taco meat sauce.
- Transfer to Baking Dish: Pour the spaghetti mixture into a 9×13 inch baking dish, spreading evenly.
- Add Cheese and Olives: Sprinkle shredded cheddar and mozzarella cheeses evenly over the top, then scatter sliced black olives over the cheese layer.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish: Remove from oven and let cool for a few minutes, then sprinkle with chopped fresh cilantro.
- Serve: Serve the baked taco spaghetti hot, with optional toppings such as chopped jalapeños, sliced green onions, diced avocado, and extra salsa as desired.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free spaghetti to make this recipe gluten-free.
- Adjust the amount of taco seasoning and jalapeños to control the spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For extra creaminess, mix some cream cheese into the sauce along with sour cream.
