SPAGHETTI TACO BAKE RECIPES

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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

ONE-POT TACO SPAGHETTI RECIPE - PILLSBURY.COM



One-Pot Taco Spaghetti Recipe - Pillsbury.com image

What happens when you combine spaghetti with all of your favorite ground beef taco flavors? The best darn weeknight meal ever, that’s what. Even better, it’s all cooked in one pot!

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
1 lb extra-lean (at least 90%) ground beef
1 carton (32 oz) Progresso™ beef broth
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup water
1 package (1 oz) Old El Paso™ original taco seasoning mix
12 oz uncooked spaghetti (from 16-oz box), broken in half
1 cup shredded Colby-Monterey Jack cheese (4 oz)

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink. Stir in broth, tomatoes, chiles, water and taco seasoning mix.
  • Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. Top with cheese.

Nutrition Facts : Calories 500 , CarbohydrateContent 61 g, CholesterolContent 65 mg, FatContent 1 , FiberContent 3 g, ProteinContent 29 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 5 g, TransFatContent 0 g

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