Cheesy Taco Spaghetti Blend (Printer-Friendly)
A zesty cheesy pasta bake with ground beef, chili beans, and melted cheese for easy family dinners.
# What You'll Need:
→ Pasta
01 -
8 ounces thin spaghetti noodles
→ Protein
02 -
1 pound ground beef
→ Seasoning
03 -
1 tablespoon taco seasoning (low sodium preferred)
→ Beans & Sauces
04 -
1 (15-ounce) can chili beans, undrained
05 -
1 cup tomato sauce
→ Cheese
06 -
8 ounces Velveeta cheese, cubed
07 -
1 cup shredded cheddar or Colby Jack cheese blend
# Steps to Follow:
01 -
Bring a large pot of water to a boil and cook spaghetti noodles until just al dente. Drain thoroughly, leaving a slight bite.
02 -
Heat a skillet over medium heat, crumble in ground beef, and cook, stirring frequently, until no pink remains for optimal texture and flavor.
03 -
Sprinkle taco seasoning over the cooked beef and add ¼ cup water. Stir well to coat meat evenly and reduce heat to low, allowing flavors to meld with gentle simmering.
04 -
Add undrained chili beans, tomato sauce, and Velveeta cubes to the skillet. Stir gently over low heat until Velveeta fully melts, creating a thick creamy sauce.
05 -
Transfer cheesy meat mixture to the drained pot of noodles and toss thoroughly to ensure every strand is coated.
06 -
Pour the combined mixture into a greased 9x13 inch baking dish, spreading evenly for uniform baking.
07 -
Sprinkle shredded cheese on top and bake uncovered in a preheated oven at 350°F (175°C) for 20 minutes or until the cheese is melted and edges are bubbling.
# Extra Suggestions:
01 -
Undercook pasta slightly to prevent mushiness after baking. Use freshly shredded cheese for superior melt and texture. Let casserole rest 5 minutes before slicing for better structure.