Description
Taco Spaghetti is a delicious fusion dish combining the flavors of classic taco seasoning, creamy cheeses, and hearty spaghetti. This easy-to-make casserole blends ground beef, Rotel tomatoes with green chilies, and Velveeta cheese, all baked to bubbly perfection and topped with shredded cheddar and green onions for a flavorful, family-friendly meal.
Ingredients
Scale
Pasta
- 8 ounces dried spaghetti noodles
Meat and Seasoning
- 1 pound lean ground beef
- 1 packet (1 ounce) low-sodium taco seasoning
- 3/4 cup water
Dairy and Cheese
- 1 container (8 ounces) plain Greek yogurt
- 1 package (8 ounces) Velveeta cheese (cubed)
- 1 cup shredded cheddar cheese
Vegetables and Garnish
- 1 can (10 ounces) Rotel (diced tomatoes and green chilies) (undrained)
- 2 green onions (diced)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Spray a 9×9-inch or 11×7-inch baking pan with non-stick spray and set aside to prepare for baking.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti noodles according to the package directions until al dente. Drain the noodles well and set aside.
- Cook Beef and Season: In a large skillet over medium-high heat, cook and crumble the lean ground beef until it is no longer pink. Drain any excess grease. Add the low-sodium taco seasoning and 3/4 cup water to the beef, stirring and cooking for about 5 minutes to develop flavor.
- Add Dairy and Veggies: Stir in the plain Greek yogurt, undrained Rotel tomatoes with green chilies, and cubed Velveeta cheese into the beef mixture. Stir constantly until the cheese has fully melted and everything is evenly combined.
- Combine with Spaghetti: Add the cooked spaghetti noodles to the skillet with the beef and cheese mixture, stirring to coat the pasta thoroughly. Transfer the entire mixture to the prepared baking dish and spread evenly.
- Bake: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Bake uncovered in the preheated oven for 20 minutes or until the casserole is hot and bubbly.
- Garnish and Serve: Remove from the oven, garnish with diced green onions, and serve immediately for a flavorful and comforting taco spaghetti dinner.
Notes
- Use low-sodium taco seasoning to control salt levels in the dish.
- For a healthier version, substitute ground turkey or chicken for the beef.
- Velveeta cheese provides a creamy texture, but you can substitute with other processed cheeses if preferred.
- Make sure to drain excess grease from cooked beef to avoid a greasy casserole.
- This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time if chilled.
- Leftovers store well and can be reheated in the microwave or oven.
