Baked Mexican Spaghetti
Created by Rainbeau on May 9, 2012
- Servings: 8
- Prep Time: 25m
- Cook Time: 25m
- Recipe #7434
Ingredients
- 8 ounces uncooked spaghetti
- 1/2 cup milk
- 1 egg, slightly beaten
- 1 to 1 1/4 pounds ground beef
- 1/2 large green pepper, chopped
- 1 medium onion, chopped
- 2 to 3 garlic cloves, minced
- 1 package dry taco seasoning mix
- 2 (8 ounce) cans tomato sauce
- 1 1/2 cups Kraft Mexican blend shredded cheese or cheddar cheese
How to Make
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Step 1: Preheat oven to 374F.
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Step 2: Cook spaghetti until it just bends cause it gets softer in the oven; drain it then put into a large bowl Combine milk and egg, 1/2 teaspoon salt and pepper; mix into spaghetti. Place the mixture into a 9x13 baking pan. Set it aside while making the beef mixture.
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Step 3: In a large skillet cook the beef with onion, bell pepper and garlic until browned. Mix in taco seasoning, then tomato sauce and simmer for 15 minutes stirring all the time or occasionally. Spoon over the spagetti. Top with Mexican cheese.
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Step 4: Bake (uncovered) until heated all the way through - around 25 minutes.
Nutritional Facts
- Serving Size: 1 (169.3 g)
- Calories 379.5
- Total Fat - 17.6 g
- Saturated Fat - 7.8 g
- Cholesterol - 95.3 mg
- Sodium - 307.5 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 1.9 g
- Sugars - 2.4 g
- Protein - 25.7 g
- Calcium - 166.7 mg
- Iron - 2.6 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg