Description
A delightful fusion of taco flavors and baked pasta, perfect for family dinners and gatherings.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb ground beef
- 1 can black beans, drained and rinsed
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 cup corn
- 1 cup shredded cheese (Cheddar or Mexican blend)
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add the ground beef, browning it until fully cooked, about 5-7 minutes.
- Drain excess fat from the skillet.
- Add the chopped onion and bell pepper to the skillet, sautéing for 3-4 minutes.
- Stir in the black beans, corn, diced tomatoes, and taco seasoning.
- Simmer for a few minutes to meld flavors.
- Fold in the cooked spaghetti and sour cream.
- Transfer the mixture to a greased baking dish. Top with shredded cheese.
- Bake for 20-25 minutes, until the cheese is golden and bubbly.
- Serve hot, garnished with fresh cilantro or a dollop of sour cream.
Notes
Customize with jalapeños for heat or crushed tortilla chips for added crunch. Leftovers store well in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Taco Spaghetti, Baked Pasta, Comfort Food, Family Dinner, Quick Meal