Inner Chef

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Taco Spaghetti

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Taco Spaghetti

(Taste of Home)

If you are like me and have lots of cooked spaghetti left at the end of the meal, try this tasty dish using the leftover spaghetti (or start from the beginning with uncooked spaghetti). The recipe makes 2, so you can freeze one.


12 oz. uncooked spaghetti

1 pound ground beef

1 envelope taco seasoning

¾ cup water

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes with green chilies, undrained

2 cups (8 oz.) shredded Mexican cheese blend, divided

⅔cup salsa



  1. PREHEAT oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente.
  2. MEANWHILE, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes, stirring occasionally.
  3. STIR in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.
  4. TRANSFER to a greased 13×9 inch baking dish. Bake casserole, covered for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered for 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Freeze Option

Cool unbaked casserole, sprinkle with remaining cheese. Cover and freeze. To use; partially thaw in fridge overnight. Remove from fridge 30 minutes before baking. Preheat oven to 350°. Bake, covered for 55-60 minutes or until heated through and a thermometer reads 165°


INNER CHEF NOTE: If you choose the “Freeze Option”, please make sure that your baking dish is freezer proof. I like to use aluminum baking dishes for this type of meal.

This make a lot, so unless you are feeding a hungry crowd; I suggest either cutting the recipe by 1/2 or using the freezing option.

Also, this was okay. Not the best; kind of bland. I put sour cream on top of mine and it did help. It definitely needs salt to bring out the flavors. But if you want to try something different with your spaghetti and can liven it up a bit; I say go for it! Avocados would go nicely with this; sliced on top at serving time, along with the sour cream.



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