Who is ever excited for the middle of the week? Not too many people, right?! Well believe it or not, you’re about to be, thanks to Wednesday Night Taco Spaghetti! The bouncy spaghetti tossed in a zesty taco-seasoned tomato sauce loaded with savory ground beef, smooth black beans, juicy diced tomatoes and green chiles, and melty cheese will be more than enough to get you through the week. Your days are what you make them, so why not make them amazing with a nice helping of Wednesday Night Taco Spaghetti?!
Ingredients
- 12 ounces spaghetti, uncooked
- 1 pound ground beef
- 1 envelope taco seasoning
- 3/4 cup water
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 2 cups Mexican cheese blend, shredded, divided
- 2/3 cup salsa
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Break the spaghetti into thirds, then in a boiling pot of salted water, cook it to al dente according to the package directions.
Step 4 –In a Dutch oven, cook the beef over medium heat, while breaking it into crumbles, until no longer pink, about 5-7 minutes. Drain the excess grease.
Step 5 –Stir the taco seasoning and the water into the beef and then bring it to a boil.
Step 6 –Reduce the heat and simmer the meat mixture, uncovered, stirring occasionally, about 5 minutes.
Step 7 –Stir the beans, the tomatoes, 1 cup of the cheese, and the salsa into the meat mixture and cook until they are heated through.
Step 8 –Drain the spaghetti, return it to the pot, add the beef mixture, and toss to combine.
Step 9 –Transfer the pasta mixture to the prepared baking dish.
Step 10 –Bake the pasta mixture, covered, for 20 minutes.
Step 11 –Sprinkle the pasta mixture with the remaining cheese and bake, uncovered, until the cheese has melted, about 4-5 minutes.
Step 12 –Let the pasta mixture rest for 5 minutes.
Step 13 –Serve.
