Description
A comforting fusion of tacos and spaghetti, this Taco Spaghetti Bake is a delightful combination of seasoned beef, black beans, bell peppers, and creamy cheese, perfect for any occasion.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb ground beef
- 1 can black beans, drained and rinsed
- 1 bell pepper, chopped
- 1 cup corn
- 1 packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente; drain.
- Brown the ground beef in a skillet over medium heat, breaking apart as it cooks. Drain excess fat.
- Add the chopped bell pepper, corn, and taco seasoning. Stir for another 5 minutes.
- Combine cooked spaghetti, beef mixture, black beans, sour cream, and half of the shredded cheese in a large bowl. Mix well.
- Transfer the mixture to a greased baking dish and top with remaining cheese.
- Bake for 20-25 minutes or until cheese is bubbly and golden brown.
Notes
Make-Ahead Tips: Assemble the dish a day ahead and store in the fridge. Allow to reach room temperature before baking. Cooking Alternatives: This dish can be adapted for air fryers or slow cookers.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg