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Creamy Salsa Taco Spaghetti Bake
Ingredients:
8 ounces spaghetti noodles
1 pound ground beef or turkey
1 small onion, diced
1 package taco seasoning mix
1 cup salsa
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup chopped fresh cilantro (optional)
Season to taste with salt and pepper
Jalapeno slices for garnish (optional)
Baked Creamy Salsa Taco Spaghetti
Baked Creamy Salsa Taco Spaghetti
Directions:
Preheat the oven to 375°F. Preheat to (190°C). Coat a 9 x 13-inch baking pan with cooking spray.
Cook spaghetti noodles according to package directions until al dente. Drain and set aside.
In a large skillet, brown the roast beef or turkey over medium heat. Break up the meat with a spatula while it cooks.
Add the chopped onion to the pan and fry for a few minutes until soft. Add
taco seasoning mix, stir, and cook for one minute until fragrant.
Add the salsa to the skillet and stir into the meat mixture. Let it sit for a few minutes.
In a mixing bowl, combine cream cheese, cheddar cheese, and Monterey Jack cheese. Add salt and pepper. Mix until well combined.
Distribute half of the spaghetti mixture evenly on the prepared plate.
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Pour half of the taco meat mixture over the spaghetti in the baking dish.
Share with remaining spaghetti mixed with taco meat.
Cover the baking dish with foil and bake in the preheated oven until hot and thick, approximately 20 to 25 minutes.
Remove the pastries and bake for another 5-10 minutes until the cheese melts and begins to brown.
