Change up your baked spaghetti by giving it a Tex-Mex flavor with green chilies, black olives, and more.
If you have cooked ground beef and cooked onion in the freezer, skip the steps for cooking those and just thaw and heat.
Baked Southwestern Spaghetti
Change up your baked spaghetti by giving it a Tex-Mex flavor with green chilies, black olives, and more.
Ingredients
- 16 ounces spaghetti
- 1 ½ lbs. ground beef
- 1 large onion, chopped
- 26 ounces jar spaghetti sauce
- 4 ounces can diced green chilies, chopped
- 2.25 ounces can sliced black olives, drained
- 10 ounces can diced tomatoes and green chilies, drained
- 2 cups shredded cheddar cheese
- Toppings as desired, shredded lettuce, diced tomatoes, sour cream, salsa, hot peppers, etc.
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F.
- Cook spaghetti according to package directions.
- While spaghetti is cooking, brown ground beef. When almost done, add onion and cook until onion is tender.
- Drain beef and onion mixture and add remaining ingredients except cheese and toppings. Mix thoroughly and cook over medium heat until heated through.
- When spaghetti is ready, drain and mix with meat mixture.
- Pour into a 9"x13" pan prepared with non-stick cooking spray and sprinkle with shredded cheese.
- Bake for 30 minutes.
- Serve with toppings of your choice.
Notes
If you have cooked ground beef and cooked onion in the freezer, skip the steps for cooking those and just thaw and heat.
Toppings not included in nutritional data.
Nutrition per serving
Calories: 490 calCarbohydrates: 52 gProtein: 34 gFat: 16 gSodium: 893 mgFiber: 5 gSugar: 8 g
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Nunu
This was really good. My mother liked it. I subbed homemade Picante sauce for the Rotel and a mix of sausage and TVP for the ground beef. The serving sizes listed are too large though. This makes 12 servings, even more if you have someone who doesn't like big servings or a child.
Mary Ann
I'm so glad you enjoyed it — the picante sauce sounds like a delicious substitute! I'll take a look at the servings for this. It's always a challenge to come up with the most appropriate number of servings for a recipe.