Description
This Taco Spaghetti combines the comforting elements of classic spaghetti with bold taco flavors, featuring ground beef, beans, and spices. Baked with layers of sour cream and cheddar cheese, it’s a hearty and cheesy dish perfect for family dinners or gatherings.
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 ounce)
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 8 ounces spaghetti (or your favorite pasta)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup corn (frozen or canned)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- In a large skillet, over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula (about 5-7 minutes).
- Drain any excess fat from the skillet.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the taco seasoning over the mixture and stir well to combine.
- Pour in the diced tomatoes with green chilies and tomato sauce. Stir until well combined.
- Add the drained kidney beans and corn. Mix well and let simmer on low heat for about 10 minutes.
- Season with salt and pepper to taste.
- In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente (about 8-10 minutes).
- Reserve about 1 cup of pasta water, then drain the rest.
- Return the drained spaghetti to the pot and add the meat mixture. If too thick, add reserved pasta water to loosen. Stir until well coated.
- Preheat your oven to 350°F (175°C).
- In a large baking dish, spread half of the spaghetti mixture evenly across the bottom.
- Dollop half of the sour cream over the spaghetti and spread gently.
- Sprinkle half of the shredded cheddar cheese on top of the sour cream layer.
- Repeat the layers with the remaining spaghetti mixture, sour cream, and finish with the rest of the cheddar cheese.
- Cover the baking dish with aluminum foil and bake for about 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let it sit for about 5 minutes before serving. Garnish with fresh cilantro or parsley if desired.
Notes
- Feel free to customize the recipe by adding your favorite vegetables or using different types of cheese.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes