Taco Spaghetti
Tex-Mex meets Italian! A taco-inspired casserole, also known as Mexican Spaghetti, is a hit with kids and adults alike!
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Servings: 6
Calories: 622kcal
Ingredients
- 16 ounces spaghetti
- 16 ounces vegan ground beef
- 2 tablespoons taco seasoning
- 3/4 cup water
- 15- ounce can black beans rinsed and drained
- 12.5- ounce can diced tomatoes undrained
- 4- ounce can diced green chiles undrained
- 2 cups vegan cheddar cheese divided
- 2/3 cup tomato-based salsa
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- Cook the spaghetti according to package directions to al dente consistency. Drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef for 6 minutes, until browned, using a spatula to break up any large clumps.
- Into the skillet, stir in the taco seasoning and water. Bring to a boil then reduce the heat to a simmer. Cook for 3 minutes, stirring occasionally until liquid is reduced.
- Remove from heat then stir in the black beans, tomatoes, green chiles, 1 cup cheese, and salsa.
- Add the spaghetti back into the cooking pot then pour in the taco mixture. Toss to distribute the mixture evenly. Transfer to the prepared baking dish.
- Sprinkle with the remaining 1 cup of cheese.
- Cover and bake for 20 minutes. Uncover and continue baking for an additional 5 minutes, until the cheese is melted then serve hot.
Nutrition
Calories: 622kcal | Carbohydrates: 83g | Protein: 32g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1132mg | Potassium: 844mg | Fiber: 10g | Sugar: 5g | Vitamin A: 313IU | Vitamin C: 15mg | Calcium: 111mg | Iron: 6mg
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