Taco Spaghetti Bake
This is even better than you could ever think it is! I love the creamy cheesy layer between the pasta and the taco meat mixture. The corn and crunchy chips on the top add great texture. All I can think is that this will be my new go-to casserole to take to friends and prepare for my family. Loved, loved, loved it!
Really tasty dish. I didn’t have any taco sauce on hand, so I used an 8oz can of Pato(mexican hot tomato sauce) instead. My husband loved it. I’ll be making this again.
The creamy layer made this dish for my family. 4 happy kids and 1 happy hubby! Will make again when I have extra taco meat.
I don’t usually go for super cheesy, meaty recipes, but I decided to take a chance on this. I’m glad I did! It exceeded my expectations. I subbed salsa for taco sauce and used my own blend of taco seasoning. I also added in black beans, and that was a great addition.
This was great! I family loved it and everyone had seconds! I did alter it a little. Instead of using taco sauce, I put in 1 can of Rotel and left the corn out. This recipe is a sure Keeper!
This was much better than I expected, and definitely better than it looked on the plate. I didn’t have taco sauce, so I used salsa instead, and it came out very well. Nice creamy taste.
The whole family really enjoyed this recipe! Made it without the corn. I cooked it for 30 minutes at 350 and it seemed over-cooked. Cheese was slightly burned. I’d start keeping an eye on it around 20 minutes, and I think next time I’ll take it out at 25 minutes.
This was very easy to make and very good! I did not add the corn or tortilla chips just because I didn’t have them on hand. My husband is a picky eater, and he had seconds! I will make this again 🙂
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 (1.25-ounce) package taco seasoning
- 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
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