Taco Spaghetti Casserole

Taco Spaghetti Casserole
(Photo by Amy Bradt)

Last night, Skippy wanted Tacos, and I wanted to make Spaghetti Pie.  So I compromised and tried out this recipe from Just a Pinch.  I added onion, a can of green chilies and used Hot Rotel®, as my husband and kids like the extra kick.  Great spicy casserole for a crowd!

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 10 servings

Ingredients
2 pounds ground beef
1 medium yellow onion, chopped
2 packages Taco seasoning
2 (10-ounce) cans Hot Rotel® tomatoes with Habanero chilies*
1 (6-ounce) tomato paste
1 (4-ounce) can chopped green chilies
1 pound spaghetti, broken into pieces
6 cups water
2 cups Mexican blend shredded cheese
Sour cream and chopped fresh cilantro (optional)

Directions
Brown ground beef and onions in a large Dutch oven. Drain off fat and stir in taco seasoning. Add Rotel, tomato paste, chilies and spaghetti. Cover with 6 cups of water.
Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
Pour spaghetti into a sprayed 13x9 casserole dish.
Top with the shredded cheese and bake at 350° until the cheese is melted and bubbly, about 15 to 20 minutes. Remove from oven and let set for about 5 minutes before serving.

Taco Spaghetti Casserole
(Photo by Amy Bradt)

Notes
*I like to use at least one can of Hot Rotel for this, feel free to use Original or Mild if you have a sensitive stomach.

Original recipe from: Just a Pinch