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…
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)
Instructions:
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