Description
This Cheesy Taco Salsa Spaghetti Bake is a delicious and hearty one-dish meal combining classic taco flavors with comforting baked pasta. Ground beef is simmered in a homemade taco seasoning and salsa sauce, then mixed with tender spaghetti and creamy sour cream before being baked to perfection with melted mozzarella and cheddar cheese. Topped with diced bell peppers for a fresh, colorful crunch, this dish is perfect for a satisfying family dinner.
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 to use later when cooking the beef mixture.
- Cook the Beef: Heat a frying pan over medium-high heat and add the ground beef, diced onion, and crushed garlic. Cook, stirring occasionally, until the beef is browned and the onion is softened, about 7-8 minutes.
- Add Seasoning & Simmer: Stir in the taco seasoning, tomato paste, salsa, and chicken or beef stock into the pan. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to blend the flavors and thicken the sauce.
- Cook the Spaghetti: Meanwhile, bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve â…“ cup (80ml) of the pasta cooking water, then drain the spaghetti. Lightly spray the pasta with olive oil spray and toss to prevent sticking.
- Combine: Add the cooked spaghetti to the meat sauce along with the reduced-fat sour cream and the reserved pasta water. Stir thoroughly until everything is well combined. Taste and season with salt and pepper as needed.
- Preheat Oven: Preheat your oven to 190°C (170°C fan), 375°F, or gas mark 5 to get ready for baking the dish.
- Assemble the Bake: Transfer the spaghetti and meat mixture into a suitable ovenproof dish. Evenly distribute the grated mozzarella and cheddar cheese over the top. Then sprinkle the finely diced red and green bell peppers to add color and texture.
- Bake: Cover the dish tightly with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking uncovered for an additional 10 minutes, or until the cheese is melted and golden brown.
- Serve: Remove from the oven and serve the bake hot for a delicious, cheesy, and flavorful meal.
Notes
- You can adjust the cayenne pepper quantity to make the dish more or less spicy according to your preference.
- If you want a vegetarian option, substitute the ground beef with plant-based mince.
- Using reduced-fat sour cream helps keep the bake lighter without sacrificing creaminess.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra flavor, add a handful of chopped fresh cilantro or parsley before serving.
