Taco Spaghetti • Apollo Career Center %
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Taco Spaghetti

12 ounces uncooked spaghetti

1 pound ground beef

1 envelope taco seasoning

3/4 cup water

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) Rotel tomatoes

1 can cream of chicken soup

8 oz velveeta

1 ½ cups shredded Mexican cheese blend, divided

1cup cup salsa

½ cup chopped cilantro

  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, 5 minutes, stirring occasionally.
  3. Stir in beans, tomatoes, soup, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.
  4. Transfer to a greased 13×9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Top with chopped cilantro. Let stand 5 minutes before serving.

Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze

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