Taco Spaghetti Cheesy Bake (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
300 g dried spaghetti noodles
02 -
500 g ground beef
03 -
1 packet (28 g) low-sodium taco seasoning
04 -
1 can (400 g) diced tomatoes with green chilies (Rotel or similar, mild)
05 -
120 g Velveeta cheese, cubed
06 -
120 g shredded cheddar cheese, divided
07 -
120 g Greek yogurt
08 -
2 stalks green onions, finely sliced
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8–10 minutes. Drain and set aside.
02 -
In a large skillet over medium-high heat, cook the ground beef until thoroughly browned, breaking it up with a spatula as it cooks. Drain excess fat if needed.
03 -
Add the taco seasoning and diced tomatoes with green chilies to the browned beef. Stir well to incorporate and simmer for 3 minutes.
04 -
Reduce heat to low. Stir in the Greek yogurt and cubed Velveeta cheese until completely melted and the mixture is creamy.
05 -
Add the drained spaghetti to the skillet and toss well to coat the noodles in the sauce. Fold in half of the shredded cheddar cheese.
06 -
Preheat the oven to 190°C. Transfer the spaghetti mixture into a casserole dish. Sprinkle the remaining cheddar cheese over the top. Bake for 10–12 minutes, until the cheese is melted and bubbling.
07 -
Remove from the oven and garnish with sliced green onions. Serve hot.
# Helpful Notes:
01 -
For extra creaminess, substitute sour cream or cottage cheese for Greek yogurt.
02 -
Adjust the heat level by choosing mild, medium, or hot diced tomatoes with green chilies.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.