Southwestern Baked Spaghetti Recipe #87085
This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used to serve us in elementary school. I loved their spaghetti! I normally only bought my lunch, but not on spaghetti day!
by Kim D.
40 min | 10 min prep
SERVES 6
- 8 ounces uncooked spaghetti, cooked
- 1/2 cup milk
- 1 egg
- 1 lb ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 (8 ounce) cans tomato sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
- Combine hot drained spaghetti, milk and egg; mix well.
- Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
- Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
- Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
- Stir in tomato sauce and cook for 2 more minutes.
- Spread meat mixture over spaghetti.
- Sprinkle with cheese.
- Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
- Remove from oven and let stand for 10 minutes.
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5 stars