Taco Pasta Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound box thin spaghetti noodles
02 -
1 pound ground beef
03 -
1/4 cup water
04 -
1 packet taco seasoning
05 -
15 oz can chili beans, undrained
06 -
15 oz can tomato sauce
07 -
16 oz Velveeta cheese, cubed
08 -
1 cup shredded cheese (cheddar or Mexican blend)
# Instructions:
01 -
Heat your oven to 350 degrees and grease a 9x13 inch baking dish.
02 -
Fill a large pot with water and cook the spaghetti noodles according to the package directions. Drain and set aside.
03 -
While the pasta cooks, brown the ground beef in a large skillet over medium heat, breaking it up as it cooks, until there's no pink left. Add the taco seasoning and water and stir everything together well.
04 -
Add the undrained chili beans, tomato sauce, and cubed Velveeta cheese to the skillet with the beef. Stir everything together and let it simmer on low heat until the Velveeta melts completely and the sauce is smooth and creamy.
05 -
Pour the creamy beef and bean mixture into the pot with your drained spaghetti noodles. Stir until all the noodles are coated and everything is mixed together really well.
06 -
Dump the spaghetti mixture into your greased baking dish and spread it out evenly. Sprinkle the shredded cheese all over the top.
07 -
Bake uncovered for 15 to 20 minutes until the cheese on top is melted and everything is bubbly hot. Serve it up and enjoy!
# Notes:
01 -
This makes a big batch that's perfect for feeding a crowd or having leftovers.
02 -
Leftovers reheat really well in the microwave or oven.
03 -
You can add toppings like sour cream, salsa, or green onions when serving.
04 -
Store covered in the fridge for up to 4 days.