Description
A delicious and comforting Cheesy Taco Salsa Spaghetti Bake that combines seasoned ground beef, tangy salsa, and melted cheese over perfectly cooked spaghetti. This easy-to-make casserole is bursting with Mexican-inspired flavors and is perfect for a family dinner.
Ingredients
Scale
For the Spaghetti Bake:
- 455g (1lb) extra lean ground beef (mince)
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 250g (8.5oz) uncooked spaghetti
- 4 tablespoons tomato paste
- 1 cup (250g) salsa (mild or medium)
- 1 cup (240ml) chicken or beef stock
- 6 tablespoons reduced-fat sour cream
- 50g (1.8oz) mozzarella, grated
- 50g (1.8oz) cheddar or red Leicester cheese, grated
- ½ red bell pepper, finely diced
- ½ green bell pepper, finely diced
- Salt and pepper to taste
- Olive oil spray
For the Taco Seasoning:
- 1 tablespoon paprika (not smoked)
- 1.5 teaspoons cumin
- 1.5 teaspoons mild chili powder
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to preferred spice level)
Instructions
- Make the Taco Seasoning: Combine all taco seasoning ingredients in a small bowl and set aside to be used later in the recipe.
- Cook the Beef: Heat a frying pan over medium-high heat and add the ground beef, diced onion, and crushed garlic. Cook for about 7-8 minutes, stirring occasionally, until the beef is browned and the onion is softened.
- Add Seasoning & Simmer: Add the prepared taco seasoning, tomato paste, salsa, and chicken or beef stock to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Cook the Spaghetti: In a separate pot, cook the spaghetti in boiling salted water according to package instructions. Reserve â…“ cup (80ml) of the pasta water before draining. Spray the drained spaghetti with olive oil spray and toss to coat, preventing sticking.
- Combine: Add the cooked spaghetti to the meat mixture along with the sour cream and the reserved pasta water. Stir everything together until well combined. Taste and adjust seasoning with salt and pepper as needed.
- Preheat Oven: Preheat your oven to 190°C (170°C fan), 375°F, or gas mark 5 in preparation for baking the dish.
- Assemble the Bake: Transfer the spaghetti and meat mixture into an ovenproof dish. Sprinkle the grated mozzarella and cheddar cheese evenly over the top. Then, scatter the finely diced red and green bell peppers over the cheese layer.
- Bake: Cover the dish tightly with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake uncovered for an additional 10 minutes or until the cheese is melted and golden brown.
- Serve: Remove from the oven and serve hot, enjoying the cheesy, flavorful goodness of the taco-inspired spaghetti bake.
Notes
- Adjust the cayenne pepper in the taco seasoning to control the spice level.
- Using reduced-fat sour cream keeps the dish lighter without sacrificing creaminess.
- Reserve some pasta water to help blend the sauce and spaghetti smoothly.
- This dish can be prepared ahead and reheated for convenience.
- If you prefer, substitute any cheese types with your favorites but use good melting cheeses.
- Olive oil spray helps prevent the spaghetti from sticking after draining.
