Amazing Baked Taco Spaghetti

Sometimes those weeknight meals just need a twist, right? I mean, who wants to eat plain ol baked spaghetti?  (Oh, me, that’s right!)  But who wants a wonderful tweaky twist on that spaghetti to zest up your life?  (OH, ME!  THAT’S RIGHT!)  So, here you go, Amazing Baked Taco Spaghetti!

I’ll admit that I have dreamed up some KOOKY concoctions that didn’t go right.  There was that time I tried a leftover turkey and pea soup – no one could eat it – cause ewww.  Gross.  There was the time I tried the roasted veggie strata – which I still think should have been amazing, but sadly, wasn’t.

Amazing Baked Taco Spaghetti

See what I go through for ya’ll?  Lol.  I’ve tried and eaten the craziest concoctions trying to come up with delicious twists on traditional type foods.  This time though, WHOOT WHOOT!  I did it.  On Point, right here.  

It is a lucky thing that I divided the contents between two baking dishes and saved one in the fridge, because Mr. Loaves and Dishes (ok, and me too) ate ALL of the first casserole dish in one day.  

Thankfully, I have another dish that I baked up  in the early morning to photograph.  Mr. Loaves and Dishes will gladly eat what is left of the food model for dinner, I am sure.

What’s so perfect about this dish besides the taste?  Just serve up a simple salad and BAM – dinner is ready.  (Oh, and we like a piece of buttered garlic toast with it too – but that is us super carby people – that might not be for you).

Amazing Baked Taco Spaghetti

INSPIRATION FOR AMAZING BAKED TACO SPAGHETTI

Last week, while craving both spaghetti AND tacos for dinner, it occurred to me that taco meat on top of spaghetti noodles should be pretty awesome.  Then I “Pinteresearched” for Taco Spaghetti and found a recipe over on Plain Chicken.  I thought, “that looks darn good”, but I think I might make a few changes.

I did just that and below is my recipe, for which I can attest, is DARN TOOTIN GOOD!  I found that it saves well in the fridge – so, perfect meal to fix on a weekend and then set aside to pop in the oven during the week.  I bet it would even freeze well – but you would need to thaw it before baking.

THE RECIPE FOR AMAZING BAKED TACO SPAGHETTI

5 from 1 vote

Print

Amazing Baked Taco Spaghetti

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

Easy recipe that the family will love

Course: easy

Cuisine: American

Servings: 10

Author: Loaves and Dishes

Ingredients

• 1 lb spaghetti pasta
• 2 tbs cooking oil
• 1/2 onion - diced
• 1 lb ground beef
• 2 1 oz packets of taco seasoning
• 1 tsp garlic powder
• 1/3 cup water
• 1 14.5 oz Can of Diced fire roasted tomatoes I used the ones that have garlic and basil
• 1 4 oz can of chopped green chilis.
• 4 oz Velveeta or any american cheese food
• 4 oz cream cheese 1/2 block
• 8 oz grated mexican cheese
• Garnish - lettuce, tomatoes, sour cream - your choice

Instructions

1. Preheat the oven to 350. Prepare baking dish with cooking spray. Place large stock pot filled with 5 quarts of water on to boil on the stovetop.
2. When water is boiling add the spaghetti noodles and cook until al dente (follow box instructions - but usually about 9-10 minutes).
3. In a skillet, heat 2 tbs cooking oil and cook onions over medium heat till fragrant - then add the ground beef and brown the over medium heat. When cooked through, pour off the fat and then add the two packets of taco seasoning, garlic powder and 1/3 cup of water - continue to heat over medium heat until the water is mostly absorbed.
4. Add the tomatoes, chopped green chilis, velveeta and cream cheese and turn the heat off.
5. When pasta is done, drain well in a colander and then place back into the stock pot. Pour the meat mixture over the top and stir well.
6. Place the meat/spaghetti mixture into a 9x13 baking dish. Top with the grated cheese. Bake in the oven for about 15-25 minutes until the cheese is melted through.
7. Garnish and serve.

Recipe Notes

Easy recipe that the family will love!

I

Amazing Baked Taco Spaghetti

TIPS AND TRICKS FOR AMAZING BAKED TACO SPAGHETTI

• Just cook the pasta to the “al dente” state – you’ll see the instructions on the side of the box.  They will soften a little more in the oven.  You don’t want your noodles falling apart in this dish.
• You are probably going to ask, “why do you use two packs of taco seasoning for only 1 lbs of meat, isn’t that too much”.  The answer is, I always use two packs per 1 lb – I think that improves the flavor – even if I am just making plain tacos.  In this case, you need the two packs because you have to flavor up a LOT of spaghetti.  
• If you are one of those folks who always wants to add veggies to things for your family – I think this is the perfect recipe for hiding some veggies.  I didn’t do that.  We like veggies on their own around here – but if you have to hide the veggies in order to get them inside of your people – then by all means, give it a go here.  
• Make sure to drain all of the water from your spaghetti before mixing together – you don’t want a watered down sauce.
• Actually, you don’t HAVE to bake this spaghetti – it is perfectly good just mixed together and some cheese sprinkled on top.  At my house we love that baked crust on the top that the cheese makes.  But, if you are STARVING,  you can go right to the eating part.
• I loved this spaghetti as a leftover with a dollop of sour cream, a few dices of fresh tomato and a few Spicy Doritos to scoop it all up, I mean, come on – that is decadence right there.  My husband didn’t’ like it that way.  He liked his just plain.  
• If reheating in the microwave, whack off your piece, put it in a bowl, put about 1 TBS of water in the bowl and microwave on high for 2 minutes.  Remove, stir, and microwave for another 1 minute.  PERFECTION.

IF YOU ENJOYED AMAZING BAKED TACO SPAGHETTI YOU MIGHT ALSO ENJOY…

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A VERSE TO SHARE

Sometimes when the time changes and the days are short, I get depressed.  That’s natural, right?  Do you get that way too?  

Somehow it feels like the world is against me, like I have no energy and all is lost.  

It isn’t, but that is how I feel.  

In these times I find it helpful to sing.  To go outside in the middle of the day and breath in some deep breaths.  To find the things that I am thankful for.  

I find it helpful to quote a few scriptures to myself.  Do you do that?  If so, which ones?   One of my favorites is…

Psalms 118: 22-24

The stone the builders rejected

   has become the cornerstone;

the Lord has done this,

   and it is marvelous in our eyes.

The Lord has done it this very day;

   let us rejoice today and be glad.

5 from 1 vote

Print

Amazing Baked Taco Spaghetti

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

Easy dinner dish for the busy family - everyone loves this one!

Course: Dinner

Cuisine: American

Servings: 10

Calories: 370 kcal

Author: Loaves and Dishes

Ingredients

• 1 lb spaghetti pasta
• 1 lb ground beef
• 2 packets of taco seasoning
• 1 Can of Diced fire roasted tomatoes I used the ones that have garlic and basil
• 4 oz Velveeta or any american cheese food
• 4 oz cream cheese
• 8 oz grated mexican cheese
• Garnish - lettuce tomatoes, sour cream - your choice

Instructions

1. Preheat the oven to 350. Prepare baking dish with cooking spray. Place large stock pot filled with 5 quarts of water on to boil on the stovetop.
2. When water is boiling add the spaghetti noodles and cook until al dente (follow box instructions - but usually about 9-10 minutes).
3. In a skillet, brown the ground beef over medium heat, pour off the fat and then add the two packets of taco seasoning and 1/3 cup of water - continue to heat over medium heat until the water is mostly absorbed. Then add the tomatoes, velveeta and cream cheese and turn the heat off.
4. When pasta is done, drain well in a colander and then place back into the stock pot. Pour the meat mixture over the top and stir well.
5. Place the meat/spaghetti mixture into a 9x13 baking dish. Top with the grated cheese. Bake in the oven for about 15-25 minutes until the cheese is melted through.
6. Garnish and serve.

Recipe Notes

Simple dish that the family loves!

Wendi Spraker

Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse and serves on her town's board of councilmen.