Taco Spaghetti

1. 1

   Preheat oven to 350u00b0. Break spaghetti into thirds; cook according to package directions for al dente.

2. 2

   Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.

3. 3

   Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.

4. 4

   Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

5. 5

   Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.