Two Favorite Meals Baked into One, It’s Italian-Mexican Magic for Your Mouth

As this casserole was baking I wanted to yell “Aye Carumba!” Which means I can’t wait to pig out on this later, I think. Anyway, it made the whole kitchen smell amazing.

I gave everyone a job getting their favorite taco toppings ready from sour cream to salsa and sliced black olives. When it was time to dish it up and put it all together, a long string of cheese spread from the spatula to the dish and my son said, “Can I have my second helping now?”

Talk about greedy! I dished up a double helping anyway and he ate it all. Then we took a family walk with the dogs to help digest our new favorite dish.

Ingredients

12 oz. Hodgkin’s Mill uncooked spaghetti

1 lb. of lean ground beef

1 cup chopped onion

1 pkg. Old El Paso Original Taco Seasoning Mix

¼ cup of water

1 can of Old El Paso Chopped Green Chiles

1 tsp. ground Cumin

1 can Hunts Fire Roasted Tomatoes, undrained

1 can Hunts tomato sauce

2 cups of Kraft shredded Mexican cheese

8 oz. of Kraft Velveeta Cheese cut in ½ inch cubes

Instructions:

Heat oven to 350°F. Spray 13×9-inch glass baking dish with cooking spray. Cook spaghetti to al dente according to package instructions.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; mix until well blended. Cook for a couple of minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into prepared dish. Scatter cheese cubes throughout casserole, pushing them gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

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Quick Tip: If the family likes lots of spice, save some green chiles as a topper.

Thank you to Betty Crocker for this awesome recipe!