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Creamy Salsa Taco Spaghetti Bake


Creamy Salsa Taco Spaghetti Bake





8 ounces spaghetti noodles

1 pound ground beef or turkey


1 small onion, diced

1 package taco seasoning

1 cup salsa

1 cup shredded cheddar cheese

cup 1 melted Monterey Jack cheese


1/2 cup chopped fresh cilantro (optional)

Season to taste with salt and pepper

Jalapeno slices for garnish (optional)

Baked Creamy Salsa Taco Spaghetti

Baked Creamy Salsa Taco Spaghetti


Directions for use:


Preheat the oven to 190°C. Coat a 9×13 pan with cooking spray.

Cook one pan of spaghetti according to package directions until al dente. Drain and set aside.

Heat the beef or veal in a large skillet over medium heat. Break up the meat with a spatula while it



Add the chopped onion to the pan and fry for a few minutes until soft. Add

taco seasoning mix, stir, and cook for one minute until fragrant.

Add the salsa to the pan and stir to combine. Let it sit for a few minutes.

In a mixing bowl, combine cream cheese, cheddar cheese, and Monterey Jack cheese. Add salt and

pepper. Mix until well combined.

Distribute half of the spaghetti mixture evenly on the prepared plate.

Pour half of the taco meat mixture over the spaghetti in the baking dish.

Mix remaining spaghetti with taco meat and serve.

Coat the baking dish with flour and bake in the preheated oven until hot and thick, approximately 20


to 25 minutes.

Remove the bread and bake for another 5-10 minutes until the cheese is melted and brown.

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