Easy Cheesy Taco Spaghetti Casserole
A comforting, cheesy casserole that combines taco-seasoned ground beef with spaghetti and enchilada sauce for an easy family dinner.
Servings: 8 servings
Ingredients
- 16 ounces thin spaghetti
- 2 pounds ground beef
- 1 cup chopped white onion
- 1 package taco seasoning mix
- 1/3 cup water
- 30 ounces red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 8 ounces American cheese or Velveeta cut into 1/4-inch cubes
- thinly sliced green onions for sprinkling
- sliced black olives for serving (optional)
- sour cream for serving (optional)
Instructions
- Preheat the oven to 350°F and spray a 13x9-inch baking dish with nonstick spray.
- Cook the thin spaghetti in a large pot of boiling salted water until al dente, according to package directions; drain and set aside.
- In a large skillet or Dutch oven over medium heat, cook the ground beef with the chopped white onion until the meat is browned and the onion is softened, about 6–8 minutes; drain any excess fat.
- Return the skillet to medium heat, stir in the taco seasoning mix and 1/3 cup water, and cook until combined and slightly thickened, about 1–2 minutes.
- Add the cooked spaghetti and the 30 ounces of red enchilada sauce to the meat mixture and toss until the pasta is evenly coated.
- Transfer the mixture to the prepared baking dish, sprinkle evenly with 2 cups shredded Mexican cheese, and top with the 1/2-inch cubed (8 ounces) American cheese or Velveeta.
- Bake in the preheated oven until the cheese is melted and just starting to brown, about 30 minutes.
- Remove from the oven, sprinkle with thinly sliced green onions, and serve with sliced black olives and sour cream if desired.
Equipment
- 13x9-inch baking dish
- Large Pot
- Large skillet or Dutch oven
- Colander
- Measuring Cups
- Spatula or Wooden Spoon
Notes
- Use Velveeta for a creamier texture if preferred.
- Drain excess fat after browning the beef to prevent a greasy casserole.
- Leftovers keep refrigerated for a few days.