Taco Spaghetti

Do you ever need a great potluck meal, or a meal that throws together quickly? I found this one in a Taste of Home magazine, and it was so delicious!

We are big fans of the taco. Imagine putting all that Mexican goodness in a casserole dish. With some pasta. Yummy!!!

I will admit that this recipe was a little too spicy for the younger palates in our household, so I'll make more mild for them next time. 

Taco Spaghetti

12 oz. uncooked spaghetti noodles
1 lb. ground beef
1 envelope taco seasoning
3/4 c. water
1 (15 oz.) can black beans, rinsed & drained
1 (10 oz.) can diced tomatoes and green chilies, undrained
2 c. (8 oz.) shredded Mexican cheese, divided
2/3 c. salsa

Preheat oven to 350 degrees. Break spaghetti and cook until al dente. Brown meat; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer uncovered for 5 minutes. Stir in beans, tomatoes, 1 c. cheese & salsa. Transfer to a greased 9x13 casserole dish. Bake, covered, for 20 minutes.  Sprinkle with remaining cheese and bake uncovered for 3-5 minutes to melt the cheese.