Taco Spaghetti Casserole
A simple, flavorful taco spaghetti bake made with your favorite taco fixin’s. How to make taco spaghetti with ground beef, rotel, black beans—whatever you like! All in under an hour.
Ingredients
- 8 oz spaghetti noodles of choice (I used chickpea noodles)
- drizzle of oil
- ½ cup diced onion
- 8 oz ground meat of choice (beef, turkey, chicken)
- 2 Tbsp taco seasoning
- 15 oz canned black beans drained & rinsed
- 10 oz canned diced tomatoes & green chiles (mild Rotel)
- 3 Tbsp salsa
- ¾ cup shredded Mexican cheese blend (divided into ¼ cup & ½ cup)
Instructions
- Preheat oven to 350°F (180°C).
- Cook spaghetti noodles according to package directions.
- Heat oil in a pan over medium-high heat and saute onion for 2-3 minutes. Add ground meat of choice and cook through.
- Season meat to taste with taco seasoning, stirring to combine. Add beans, diced tomatoes& green chiles, salsa, and ¼ cup of cheese. Stir to integrate.
- Add cooked and drained spaghetti to meat mixture, tossing to combine.
- Transfer to a 13x9-inch baking or casserole dish and cover with remaining ½ cup of cheese.
- Bake 25 minutes, until browned on top.
- Store leftovers in an airtight container in the fridge for 5-7 days.
To Freeze for Meal Prep:
- Before baking, store casserole in a freezer-safe glass baking dish or casserole dish with a lid. Allow to cool completely, then cover and freeze for 1-3 months.
- Thaw overnight (~24 hours) in the fridge before you plan to bake the casserole.
- Once thawed, bake at 350°F (180°C) for 25-30 minutes. (Check to see how it’s heating through—you may need to bake for up to an hour after freezing & thawing.)
Video
Nutrition
Serving: 1cup | Calories: 358kcal | Carbohydrates: 40g | Protein: 23g | Fat: 14g | Fiber: 8g | Sugar: 5g