Cheesy Taco Spaghetti Bake (Printer-Friendly)
A comforting blend of spaghetti, zesty beef, chili beans, and creamy cheese baked to golden perfection.
# What You’ll Need:
→ Pasta
01 -
8 ounces thin spaghetti noodles
→ Meat
02 -
1 pound ground beef
→ Seasoning
03 -
1 packet (1 ounce) taco seasoning
→ Canned Goods
04 -
1 can (15 ounces) chili beans, undrained
05 -
1 cup tomato sauce
→ Cheese
06 -
8 ounces Velveeta cheese, cubed
07 -
1 cup shredded cheese blend (cheddar and Colby Jack)
→ Liquids
08 -
2/3 cup water
# Steps to Follow:
01 -
Bring a large pot of water to boil and cook spaghetti until just al dente. Drain thoroughly, leaving a slight firmness.
02 -
Heat a skillet over medium heat and crumble ground beef. Cook, stirring frequently, until no pink remains, ensuring even browning.
03 -
Add taco seasoning and water to the beef. Stir to evenly coat, then reduce heat and simmer to blend flavors.
04 -
Stir in undrained chili beans, tomato sauce, and Velveeta cubes. Cook gently over low heat until cheese melts into a thick creamy sauce.
05 -
Pour the beef and cheese mixture over drained pasta. Toss thoroughly to coat every strand evenly with sauce.
06 -
Transfer the combined mixture into a greased 9x13 inch baking dish, spreading evenly to corners.
07 -
Sprinkle shredded cheese over the top and bake uncovered in a preheated oven at 350°F for 20 minutes, until cheese is melted and edges bubble.
# Helpful Hints:
01 -
Undercook pasta slightly to prevent mushiness after baking.
02 -
Use freshly shredded cheese for optimal melt and texture.
03 -
Let casserole rest five minutes after baking to firm up for cleaner slicing.