MEXICAN SPAGHETTI BAKE RECIPES

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MEXICAN PASTA BAKE RECIPE: HOW TO MAKE IT



Mexican Pasta Bake Recipe: How to Make It image

This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! —Joy Smith, Bigfork, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 envelope taco seasoning
1 can (15 ounces) tomato sauce
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces uncooked spiral pasta, cooked and drained
1 cup shredded cheddar cheese, divided
1/2 cup sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 434 calories, FatContent 20g fat (9g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1034mg sodium, CarbohydrateContent 39g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 25g protein.

TACO SPAGHETTI BAKE RECIPE - BETTYCROCKER.COM



Taco Spaghetti Bake Recipe - BettyCrocker.com image

This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 11

12 oz uncooked spaghetti
1 lb lean (at least 80%) ground beef
1 cup chopped onion
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded Mexican cheese blend (8 oz)
8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
  • In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
  • Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Nutrition Facts : Calories 530 , CarbohydrateContent 52 g, CholesterolContent 85 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 1120 mg, SugarContent 8 g, TransFatContent 1/2 g

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