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Southwest Spaghetti Casserole
Want to change up your regular spaghetti casserole? This recipe is for you! It is quick and easy to make, and double bonus -- it freezes well!
12-14 oz of dry spaghetti 1 lb ground beef 1 pkg taco seasoning (or use this recipe to make your own) 3/4 cup water 1 can black beans, drained and rinsed 1 can diced tomatoes 1 (4 oz) can green chiles 1 can kernel corn, drained (optional) 1/2 cup salsa 1 1/2 cup Mexican shredded cheese
Cook spaghetti according to package directions. Drain and set aside.
In large pan, cook ground beef until it is no longer pink. Drain off excess grease and return to the pan.
Add taco seasoning mix and water. Cook and stir until combined. Add in black beans, diced tomatoes and green chilies (and corn if desired) and heat through.
Add in salsa and 1 cup of the cheese.
In a large bowl toss the ground beef mixture with the cooked spaghetti.
Pour mixture into a prepared 9x13 inch baking pan. Cover and bake at 350 for about 20 minutes.
Remove from oven, sprinkle with remaining cheese and return, uncovered, to the oven to bake for another 3-5 minutes to melt the cheese.