Description
This Cheesy Taco Salsa Spaghetti Bake is a delicious fusion of Mexican-inspired taco flavors and classic Italian pasta, baked to perfection with gooey melted cheese and vibrant bell peppers. A hearty and satisfying meal perfect for family dinners, combining lean ground beef with a zesty taco seasoning, tangy salsa, and creamy sour cream for extra richness.
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 in the recipe.
- 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 prepared taco seasoning, tomato paste, salsa, and chicken or beef stock. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to meld the flavors.
- Cook the Spaghetti: In a separate pot, boil salted water. Cook the spaghetti according to package instructions until al dente. Reserve â…“ cup (80ml) of the pasta cooking water, then drain the pasta. Spray the drained spaghetti lightly with olive oil and toss to coat to prevent sticking.
- Combine: Add the cooked spaghetti to the meat mixture along with the sour cream and reserved pasta water. Stir thoroughly until all ingredients are evenly combined. Taste and season with salt and pepper as needed.
- Preheat Oven: Set your oven to 190°C (170°C fan), 375°F, or gas mark 5 to prepare for baking.
- Assemble the Bake: Transfer the spaghetti and meat mixture into an ovenproof baking dish. Evenly sprinkle the grated mozzarella and cheddar cheese over the top. Scatter the finely diced red and green bell peppers over the cheese layer.
- Bake: Cover the dish tightly with foil and bake for 20 minutes. Then remove the foil and continue baking uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Remove from the oven and serve immediately while hot for a comforting, cheesy, and flavorful meal.
Notes
- You can adjust the cayenne pepper for spiciness according to your preference.
- Use either chicken or beef stock depending on your flavor choice.
- Spraying the cooked spaghetti with olive oil prevents it from clumping together before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and bake at 175°C (350°F) until warmed through.
