Baked Mexican Spaghetti Recipes

MEXICAN BAKED SPAGHETTI

Steps:

• Preheat oven to 350. Cook pasta according to package directions. Brown ground beef over medium heat until cooked through. Drain. Add taco seasoning, diced tomatoes, green chilis, cream cheese and refried beans to the ground beef and cook over medium heat until cooked through and warm.
• Grease a 9X13 baking dish and place half the noodles on the bottom. Spread meat mixture over noodles. Cover with half of the shredded cheese. Repeat. Cover dish with aluminum foil and bake for 30 minutes. Serve with salsa, sour cream, guacamole and tortilla chips.

SOUTHWESTERN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

TACO SPAGHETTI BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
• In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
• Bake 30 to 35 minutes or until cheese is melted and lightly browned.

BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
• Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

HEARTY MEXICAN SPAGHETTI

Steps:

• Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender.
• In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally.
• Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.

EASY MEXICAN CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
• Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

MEXICAN BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees.
• In a large pot, brown the ground beef. Once the meat is browned, add the remaining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook the spaghetti according to package directions, drain.
• Spray a 9 x 13 inch pan with nonstick cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly. Place half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout.

MEXICAN SPAGHETTI

Steps:

• In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.

BAKED MEXICAN SPAGHETTI

Steps:

• Preheat oven to 350°F. Cook spaghetti noodles one minute less than package directions.
• In a 12" cast iron skillet over medium heat, brown ground beef and onions. Once halfway cooked, drain any renderings.
• Add all the herbs and spices and continue to cook until the meat is done.
• Add tomatoes; stir well then add the cooked spaghetti; mix until spaghetti is well coated.
• Add about half of the cheese, stirring well to mix into the pasta.
• Spread the remaining cheese evenly over the top, sprinkle the green onions and cilantro.
• Cover with lid or loosely with foil. Bake covered for 20 minutes.
• Remove cover and bake until cheese is melted, about 5 minutes. Allow to rest for 5 minutes before serving.
• Serve with sour cream and salsa; enjoy.