Mexican spaghetti casserole is a tasty twist on traditional spaghetti. It’s a great way to use that pound of ground beef sitting in the refrigerator.
Yes, I see you! Win dinnertime when you serve this simple taco spaghetti bake and do not skimp on the cheese!
This Mexican spaghetti casserole is a wonderful and cheesy spaghetti that’s loaded with flavor.
1 pound ground beef
1 medium yellow onion
1 envelope taco seasoning
1 (7 Ounce) Can Dice Green Chilies, Undrained
1 (14.5 Ounce) can canned diced tomatoes undrained
1 cup frozen corn thawed and drained
1 (8 ounce) can tomato sauce
2 3/4 cups water
8 ounces dried spaghetti noodles broken into thirds
1 cup cheddar cheese grated
In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.
Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water, and bring to a boil.
Stir in noodles. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.
Sprinkle with cheese and serve. And Enjoy.