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Post by maybetoday on Sept 27, 2019 23:27:21 GMT -5
Taco Spaghetti Bake
12 ounces uncooked spaghetti 1 pound lean ground beef (at least 80%) 1 cup onion (chopped) 1 ounce Old El Paso™ original taco seasoning mix ¼ cup water 4.5 ounces Old El Paso™ (chopped green chiles) 1 teaspoon ground cumin 14.5 ounces Muir Glen™ organic fire (roasted diced tomatoes, undrained) 15 ounces Muir Glen™ organic tomato sauce 2 cups Mexican cheese blend (shredded, 8 oz) 8 ounces Kraft™ Velveeta™ pasteurized prepared cheese product (cut in 1/2-inch cubes) 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package. 2 In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese. 3 Bake 30 to 35 minutes or until cheese is melted and lightly browned. Expert Tips Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro. Ground turkey can be substituted for ground beef in this recipe. link
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