Taco Spaghetti Casserole

Ingredients

  • 2 lb ground beef
  • 2 pkg taco seasoning
  • 2 can Rotel tomatoes and chilies, 10 oz each
  • 1 can tomato paste, 6 oz.
  • 1 lb spaghetti
  • 6 c water
  • 2 c Mexican blend shredded cheese

Directions :

  • Brown ground beef in a Dutch oven. Drain fat and return to pan.
  • Stir in taco seasoning.
  • Add Rotel, tomato paste and spaghetti.
  • Cover with 6 cups of water.
  • Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
  • Pour spaghetti into a sprayed 13×9 casserole dish.
  • Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
  • You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).