Taco Spaghetti
It’s the weekend, but Tuesday is on the way. Taco Tuesday is one of my favorite days. My family likes tacos and spaghetti so this is a perfect recipe for us. With cooler temperatures, I’m thinking about casseroles today. Try this one and let me know what you think. Serve with salad and tortilla chips or toasty bread.
Ingredients
1 lb thin spaghetti, broken in half
1 lb ground beef
1 (15-oz) can black beans, rinsed and drained
1 (10-oz) can Ro-tel
1 packet taco seasoning
⅔ cup chunky salsa
⅔ cup water
1½ cups shredded Mexican blend cheese
salt and pepper to taste
Directions
Preheat oven to 350 and grease a 9×13 baking dish.
Cook pasta until al dente, then drain, and return to pan.
In a large skillet brown beef until not pink. Drain grease and return meat to skillet.
Add taco seasoning and water, then bring to a boil.
Reduce heat. Add black beans, Ro-tel and salsa. Stir well.
Add 1 cup cheese and combine until melted.
Pour over cooked pasta and stir to combine.
Transfer to baking dish, cover, and bake for 20 minutes.
Uncover, sprinkle the rest of the cheese over the top and bake for 5 additional minutes until melted.
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