I made this tonight, and it was an absolute hit—everyone raved about it! It’s officially joining my regular meal rotation. The best part? Extra leftovers for tomorrow, which means no cooking and some serious bonus points for me.
This recipe is super versatile—you can swap the ground beef for shredded rotisserie chicken for a fun twist. Double the recipe, and you’ll have enough to fill two 9×13 pans—perfect for a crowd or stocking the fridge.
Taco Spaghetti Bake
Ingredients:
- Spaghetti – 1 lb
- Vegetable oil – 1 tbsp
- Ground beef – 1 lb (or substitute rotisserie chicken)
- Onion, finely chopped – 1
- Taco seasoning – 3 tbsp
- Tomato paste – 1 tbsp
- Canned tomatoes – 1 cup
- Beef broth – 1 cup
- Cheddar cheese, shredded – 1 cup
- Tomato salsa – ½ cup (for topping)
- Cilantro, thinly sliced – 1 tbsp (for garnish)
