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Friday, October 21, 2016

••••TACO SPAGHETTI BAKE๐Ÿ๐ŸŒฎ๐Ÿ…๐ŸŒถ๐Ÿง€!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana)


••••TACO SPAGHETTI BAKE!!

Taco Spaghetti Bake


Taco Spaghetti Bake

  • Prep Time
    35 MIN
  • Total Time
    1 HR 10 MIN
  • Servings
    8

Ingredients

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

Directions 

  • 1 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.
  • 2 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.
  • 3 Bake 30 to 35 minutes or until cheese is melted and lightly browned.

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