Southwestern Baked Spaghetti
Spice up your dinner routine with this Southwestern Baked Spaghetti, a bold twist on the classic comfort food! This dish layers al dente spaghetti infused with creamy, tangy cream cheese, a zesty taco-seasoned meat sauce loaded with black beans, corn, and Rotel for a flavorful kick, and a golden, melty blend of cheddar and Monterey Jack cheeses. Perfectly baked until bubbling and topped with fresh cilantro for a vibrant finish, this recipe combines the best of Mexican-inspired flavors with the cozy appeal of a baked casserole. Ready in under an hour, this hearty, crowd-pleasing meal is ideal for busy weeknights or easy entertaining. Southwestern Baked Spaghetti delivers layers of satisfying textures, bold spices, and a cheesy finish your family will crave!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 1 pound ground beef (or ground turkey)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 cup corn kernels (frozen or canned, drained)
- 1 cup black beans, rinsed and drained
- 14.5 ounces diced tomatoes with green chilies (e.g., Rotel)
- 15 ounces tomato sauce
- 1 packet taco seasoning
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and green bell pepper, and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet and cook until fully browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary.
Stir in the taco seasoning, tomato sauce, and diced tomatoes with green chilies. Add the corn, black beans, salt, and black pepper. Simmer the mixture for 5-7 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked spaghetti and softened cream cheese, tossing until the noodles are well coated.
Spread half of the spaghetti mixture into the prepared baking dish. Top with half of the meat and vegetable sauce, followed by half of the shredded cheddar and Monterey Jack cheeses. Repeat the layers with the remaining spaghetti, sauce, and cheeses.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped cilantro if desired.
Serve warm and enjoy your Southwestern Baked Spaghetti!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.5 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
