Creamy Salsa Taco Spaghetti Bake
Ingredients:
- 8 ounces spaghetti noodles
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 1 package taco seasoning mix
- 1 cup salsa
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro (optional)
- Season with salt and pepper
- Jalapeno slices for garnish (optional)
Creamy Salsa Taco Spaghetti Bake
Directions:
Preheat oven to 375°F (190°C). Coat a 9-by-13-inch baking dish with cooking spray.
Cook spaghetti noodles according to package directions until al dente. Drain and set aside.
In a large skillet, fry ground beef or turkey over medium-high heat until browned and cooked through, breaking up the meat with a spatula as it cooks.
Add the chopped onions to the pan and fry for a few minutes until soft. Add the
taco seasoning mix, stir and cook for another minute, until fragrant.
Add salsa to pot and mix into meat mixture. Simmer for a few minutes.
In a mixing bowl, combine cooked spaghetti noodles with sour cream, grated cheddar cheese, and grated Monterey Jack cheese. Season with salt and pepper. Mix until well combined.
Spread half of the spaghetti mixture evenly in the prepared baking dish.
Pour half of the taco meat mixture over the spaghetti layer in the baking dish.
Layer with remaining spaghetti mixture and taco meat mixture.
Cover the baking dish with foil and bake in the preheated oven until heated through and bubbly, about 20 to 25 minutes.
Remove foil and bake for another 5-10 minutes until cheese is melted and golden brown.