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@idhttps://12tomatoes.com/#website
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name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
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@idhttps://12tomatoes.com/baked-taco-spaghetti/#recipe
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nameBaked Taco Spaghetti
descriptionSwitch things up with this easy and tasty bake.
urlhttps://12tomatoes.com/baked-taco-spaghetti
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Ingredients
  • 8 oz dry spaghetti
  • 1 lb lean ground beef
  • 1 packet (or 2 tablespoons) taco seasoning
  • 3/4 cup water
  • 1 cup sour cream
  • 1 (10 oz) can diced tomatoes and green chilies, undrained (like Rotel)
  • 1 (8 oz) package cream cheese, cubed and softened
  • 2 cups cheddar cheese, grated
  • Green onion, sliced, for serving (optional)
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Preheat oven to 350°F.
  2. In a large pot of boiling salted water, cook spaghetti until just al dente, then drain and set aside.
  3. In a skillet, brown ground beef over medium-high heat. Drain fat if needed, then add taco seasoning and water and stir to combine.
  4. Let simmer 2-3 minutes, then reduce heat to medium-low and stir in sour cream, diced tomatoes and green chilies, cubed cream cheese, and 1/2 cup of the cheddar cheese. Season to taste with salt and pepper and stir until melted and combined.
  5. Toss meat mixture with spaghetti, then transfer to a 9x13-inch baking dish.
  6. Top with remaining cheddar cheese, then bake until cheese is melted and bubbly 20-30 minutes.
  7. Serve with green onion, if desired. Enjoy!
Switch things up with this easy and tasty bake.
Course: Dinner
Allergen(s): Gluten, Milk, Gluten, Milk

Recipe adapted from Life In The Lofthouse.

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Baked Taco Spaghetti

An easy casserole that combines two of your favorite things.

Baked Taco Spaghetti

4 from 6 votes
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 8 oz dry spaghetti
  • 1 lb lean ground beef
  • 1 packet (or 2 tablespoons) taco seasoning
  • 3/4 cup water
  • 1 cup sour cream
  • 1 (10 oz) can diced tomatoes and green chilies, undrained (like Rotel)
  • 1 (8 oz) package cream cheese, cubed and softened
  • 2 cups cheddar cheese, grated
  • Green onion, sliced, for serving (optional)
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Preheat oven to 350°F.
  2. In a large pot of boiling salted water, cook spaghetti until just al dente, then drain and set aside.
  3. In a skillet, brown ground beef over medium-high heat. Drain fat if needed, then add taco seasoning and water and stir to combine.
  4. Let simmer 2-3 minutes, then reduce heat to medium-low and stir in sour cream, diced tomatoes and green chilies, cubed cream cheese, and 1/2 cup of the cheddar cheese. Season to taste with salt and pepper and stir until melted and combined.
  5. Toss meat mixture with spaghetti, then transfer to a 9x13-inch baking dish.
  6. Top with remaining cheddar cheese, then bake until cheese is melted and bubbly 20-30 minutes.
  7. Serve with green onion, if desired. Enjoy!