Description
This Cheesy Taco Salsa Spaghetti Bake is a flavorful and hearty fusion dish combining classic taco seasoning with comforting spaghetti and melted cheese. Ground beef is cooked with a blend of spices, tomato paste, and salsa, then mixed with tender spaghetti and sour cream for creaminess. Topped with mozzarella, cheddar, and colorful bell peppers, this baked pasta casserole is perfect for a family dinner or casual get-together.
Ingredients
Scale
For the Spaghetti Bake:
- 455g (1lb) extra lean ground beef (mince)
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 250g (8.5oz) uncooked spaghetti
- 4 tablespoons tomato paste
- 1 cup (250g) salsa (mild or medium)
- 1 cup (240ml) chicken or beef stock
- 6 tablespoons reduced-fat sour cream
- 50g (1.8oz) mozzarella, grated
- 50g (1.8oz) cheddar or red Leicester cheese, grated
- ½ red bell pepper, finely diced
- ½ green bell pepper, finely diced
- Salt and pepper to taste
- Olive oil spray
For the Taco Seasoning:
- 1 tablespoon paprika (not smoked)
- 1.5 teaspoons cumin
- 1.5 teaspoons mild chili powder
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to preferred spice level)
Instructions
- Make the Taco Seasoning: Combine all taco seasoning ingredients in a small bowl and set aside so the flavors can blend.
- Cook the Beef: Heat a frying pan over medium-high heat and add the ground beef, diced onion, and crushed garlic. Cook for about 7-8 minutes until the beef is browned and the onion is softened.
- Add Seasoning & Simmer: Stir in the prepared taco seasoning, tomato paste, salsa, and chicken or beef stock. Bring to a boil, then reduce heat and simmer gently for 10 minutes to meld the flavors.
- Cook the Spaghetti: In a separate pot, cook the spaghetti in boiling salted water according to package instructions until al dente. Reserve â…“ cup (80ml) of pasta water, then drain and toss the pasta with olive oil spray to prevent sticking.
- Combine: Add the cooked spaghetti to the meat sauce, then stir in the reduced-fat sour cream and reserved pasta water. Mix thoroughly and season with salt and pepper to taste.
- Preheat Oven: Heat the oven to 190°C (170°C fan), 375°F, or gas mark 5 in preparation for baking.
- Assemble the Bake: Transfer the spaghetti mixture into an ovenproof dish. Evenly top with grated mozzarella and cheddar cheeses, then sprinkle diced red and green bell peppers on top.
- Bake: Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and continue baking uncovered for another 10 minutes, or until the cheese is melted and golden brown.
- Serve: Serve the cheesy taco salsa spaghetti bake hot, enjoying the rich and flavorful meal.
Notes
- You can adjust the cayenne pepper quantity to control the spice level.
- Use low-fat or full-fat sour cream based on preference.
- For added vegetables, consider mixing in corn or black beans before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This recipe can be made with ground turkey or chicken for a leaner option.
