Taco Spaghetti Skillet Dinner Recipe

Taco Spaghetti Skillet Dinner Recipe

http://reallifedinner.com/taco-spaghetti-skillet-dinner-recipe/

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This fast and simple dinner will please everyone in the family. It's a new favorite at our house. Just make sure you use mild rotel if you have spice-y adverse kiddos in your family. Also the grated carrot and chopped onion are totally optional I just love to add a few veggies where I can.

Author: Adapted from Ready Set Eat

Recipe type: Dinner

Cuisine: Mexican

Serves: 6

Ingredients

• 1 lb ground beef or turkey
• 1 large carrot gratted
• ½ a medium sized onion, chopped
• 1 can Rotel tomatoes and diced green chilies, I drain it but if you want it extra spicy don't drain it and leave out ¼ cup of the water called for in the later part of the recipe
• 1 packet taco seasoning, I use this easy Homemade Taco Seasoning Mix, see link under recipe
• 1 chicken bullion cube
• 2¾ cup water
• 8 ounces spaghetti noodles, broken into fourths
• 6 tbsp sour cream
• Tortilla chips and chopped cilantro, optional

Instructions

1. In a large skillet, brown the ground beef, onion and grated carrot until cooked, about 7-8 minutes
2. Add taco seasoning, chicken bullion cube, Rotel tomatoes and Diced green chilies, broken up spaghetti noodles and water.
3. Bring mixture to a boil
4. Cover with air tight lid, turn down to medium heat and continue to cook for 10-12 minutes or until pasta is cooked.
5. You can add the sour cream at this point and serve or you can choose to serve the sour cream separately and let people put as much as they prefer on their own portion.
6. We really like it with sour cream, tortilla chips and cilantro.

DORITOS CHICKEN CASSEROLE

DORITOS CHICKEN CASSEROLE

http://www.bunsinmyoven.com/2014/10/23/dorito-chicken-casserole/

YIELD: SERVES 4

 

PREP TIME: 10 MINUTES

 

COOK TIME: 20 MINUTES

 

TOTAL TIME: 30 MINUTES

INGREDIENTS:

11 ounces Nacho Cheese Doritos
2 cups cooked shredded chicken
1 can cream of chicken soup (or my homemade creamed soup substitute)
1 cup sour cream
8 ounces grated cheddar
1 can Ro*Tel tomatoes and chiles
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup pico de gallo

DIRECTIONS:

Preheat oven to 350 degrees.
In a medium bowl, stir together the chicken, soup, sour cream, half of the cheddar, Ro*Tel, cumin, and chili powder.
Crush the Doritos and add half of the to the bottom of a 9x13 baking dish. Top with the chicken mixture. Add the other half of the crushed Doritos over the top of the chicken.
Sprinkle the remaining cheese on top and bake for 20 minutes.
Remove from the oven and top with the pico de gallo. Serve hot.

Chili Cheese Tater Tot Casserole

http://www.ebay.com/gds/Chili-Cheese-Tater-Tot-Casserole-/10000000205879314/g.html?roken2=ti.pS2FybHkgQ2FtcGJlbGw=&rmvSB=true

INGREDIENTS:

• 1 pound ground beef
• 1/2 sweet onion, diced
• 1/2 bell pepper, diced
• 1 packet chili seasoning
• 8 ounces tomato sauce
• 14 ounce can diced tomatoes
• 2 tablespoons sour cream
• 1 cup grated cheddar
• 28 ounce bag frozen tater tots
• 2 tablespoons cilantro

This chili cheese tater tot casserole is what dreams are made of! Ready in less than an hour and a total kid pleaser!

DIRECTIONS:

1. Brown the beef, onions, and pepper in a large, deep skillet over medium heat. When the meat is no longer pink, drain the grease and return to pan. 
2. Stir in the seasoning packet, tomato sauce, and the can of diced tomatoes. Do not drain the tomatoes. Cook over medium heat for 10 minutes, stirring occasionally.  While chili is cooking, preheat oven to 425 degrees. 
3. Stir in the sour cream until incorporated and remove from the heat. 
4.  Pour chili into 9x13 baking dish. Top with grated cheddar.  
5. Arrange tater tots in an even layer over the chili.  Sprinkle with chopped cilantro. 
6. Bake for 25 minutes or until tots are as crisp as you'd like. Remove from oven and serve immediately. 

California Spaghetti Salad

 

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Prep time

15 mins

Total time

15 mins

 

California Spaghetti Salad

Serves: 10-12

Ingredients

• 1 pound thin spaghetti, broken into 1 inch pieces
• 1 pint cherry tomatoes, chopped in half
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green bell pepper, diced
• 1 red bell pepper, diced
• 1 large red onion, diced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• DRESSING:
• 1 bottle (16 ounces) Italian salad dressing
• ¼ cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• ½ teaspoon celery seed
• ¼ teaspoon garlic powder

Instructions

1. Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
2. To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

CREAMY BAKED SPAGHETTI

CREAMY BAKED SPAGHETTI

http://www.bunsinmyoven.com/2013/06/07/creamy-baked-spaghetti/

INGREDIENTS:

1 pound spaghetti noodles, cooked al dente and drained
1 pound ground beef, browned and drained
1 jar spaghetti sauce
8 ounces cream cheese, room temperature
1 cup sour cream
1 cup cottage cheese
1 cup grated cheddar cheese
salt and pepper, to taste

DIRECTIONS:

Preheat the oven to 350 degrees.
Butter the bottom and sides of a 9x13 baking dish.
In a medium bowl, mix together the cooked beef and spaghetti sauce.
In a medium bowl, beat together the cream cheese, sour cream, and cottage cheese until smooth, creamy, and well combined. Salt and pepper to taste.
Place half of the cooked spaghetti in the bottom of the baking dish. Dollop half of the cream cheese mixture over the spaghetti as evenly as possible. Spread with half of the meat mixture. Repeat the layers once and top with cheddar cheese.
Bake for 20-30 minutes or until hot and bubbly.

Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken

Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken

Yield: About 6 servings

Ingredients

• 1 lb boneless skinless chicken breasts, grilled
• 12 oz dry spaghetti
• 12 oz grape or cherry tomatoes, halved
• 7 Tbsp olive oil, divided
• 1 cup (45g) packed fresh basil
• 2 cloves garlic, minced
• 2 Tbsp pine nuts
• Salt and freshly ground black pepper
• 1/3 cup finely shredded parmesan cheese, plus more for serving
• Red pepper flakes, for serving (optional)

Directions

• Preheat oven to 425 degrees. Prepare pasta in a pot of salted water according to directions listed on package, reserve 1/4 cup of the water before draining. Toss tomatoes with 1 Tbsp olive oil and season with salt and pepper to taste. Spray a baking sheet with non-stick cooking spray and spread tomatoes into an even layer on baking dish and roast in preheated oven 10 - 15 minutes, until soft.
• In a food processor pulse together basil, garlic and pine nuts until minced. With processor running, slowly pour in 6 Tbsp olive oil in a slow stream. Pulse until finely minced and well blended. Add in parmesan cheese, season with salt and pepper (about 1/4 tsp of each) and process about 1 minute longer.
• Toss drained pasta with pesto and a few tablespoons of reserved pasta water as needed. Season with salt and pepper to taste. Top with chicken and cherry tomatoes. Sprinkle with parmesan and optional red pepper flakes to taste.
• Recipe source: Cooking Classy
• http://www.cookingclassy.com/2015/04/pesto-spaghetti-with-roasted-tomatoes-and-grilled-chicken/

Baked Spaghetti

Baked Spaghetti

http://www.the-girl-who-ate-everything.com/2014/07/baked-spaghetti.html#_a5y_p=2165365

Serves: 10 servings

Ingredients

• 1 package (16 ounces) spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 jar (32 ounces) meatless spaghetti sauce
• ½ teaspoon seasoned salt
• 1 teaspoon Italian seasonings
• 2 eggs
• ⅓ cup grated Parmesan cheese
• 5 tablespoons butter, melted and slightly cooled
• 1 container (16 ounces) ricotta cheese
• 3 cups shredded mozzarella cheese

Instructions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, seasoned salt, and Italian seasonings.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add spaghetti to the egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 9x13 baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers.
4. Cover and bake at 350° for 30 minutes. Uncover and bake for 10 minutes longer or until cheese is melted.

Read more at http://www.the-girl-who-ate-everything.com/2014/07/baked-spaghetti.html#cuJj1yOsmkaPCsQC.99

MEXICAN SPAGHETTI BAKE

MEXICAN SPAGHETTI BAKE

http://www.imbored-letsgo.com/mexican-spaghetti-bake/

 

INGREDIENTS

• 1 box spaghetti
• 1½ lbs. ground turkey
• ½ onion, diced
• 2 cloves garlic, minced
• 1 can enchilada sauce
• 1 can tomato soup
• 1 sm. can diced green chiles
• ¼ - ½ tsp. chipotle powder
• ½ tsp. cumin
• 3½ C. shredded cheese (I used Monterey Jack)
• 4 wedges Laughing Cow Queso Fresco & Chipotle cheese (opt., but good)
• Garnish with sliced olives, diced tomatoes and sliced green onions

INSTRUCTIONS

1. Preheat oven to 350º
2. In large skillet, brown ground turkey, onions and garlic. Season with chipotle powder and cumin, and a little salt & pepper, if desired. Drain fat.
3. Add enchilada sauce, tomato soup, green chiles. Stir to combine well, let simmer while cooking the pasta.
4. In large pot, cook pasta al dente according to package directions. Drain and return to pot.
5. Add turkey mixture and combine well.
6. In large casserole dish (I used a 2.8 liter one), layer half of spaghetti mixture. Dot with chunks of Laughing Cow cheese (if using, or you could even use cream cheese if you want). Sprinkle with half of shredded cheese.
7. Top with remaining spaghetti mixture. Press down with back of spoon.
8. Sprinkle top with remaining cheese.
9. Bake about 20 minutes until hot and bubbly.
10. Garnish with sliced olives, diced tomatoes and sliced green onions.
11. Add additional hot sauce, if desired.

Easy Pizza Spaghetti Bake

Easy Pizza Spaghetti Bake http://pintsizedtreasures.com/pizza-spaghetti-bake-quick-easy-meal/#_a5y_p=2193898 Back-to-school time means one thing to this mom — plan some quick and easy meals! Pizza Spaghetti Bake is a fun and yummy twist to two dishes that are favorites in many homes — pizza and spaghetti. This is a "must add" to your weekly rotation of meals! CourseMain Dish CuisineItalian

Ingredients

Pizza Spaghetti Bake

• 8 oz spaghetti noogles
• 3 eggs
• 1/4 cup milk
• 1/2 cup Parmesan cheese (grated)
• 1/2 tsp oregano
• 1/2 tsp garlic (crushed)
• 2 1/2 cup spaghetti sauce (jarred, or using our super easy recipe below)
• 3 cup mozzarella cheese (shredded)
• 3.5 oz pepperoni (sliced, packaged)

Homemade Spaghetti Sauce

•  tomato paste
• 1 cube chicken bouillon
• 1 pinch salt
• 1 pinch sugar
•  water (for desired thickness)

Servings:

Instructions

Pizza Spaghetti Bake

1. Preheat oven to 375 degrees.
2. Cook the spaghetti noodles in salted water according to the package directions. Once cooked, drain well.
3. In a medium-sized bowl, whisk eggs and milk.
4. Add the Parmesan cheese, oregano and garlic to the egg mixture.
5. Stir in spaghetti noodles and quickly toss until all ingredients are combined.
6. Pour noodle mixture into a greased 9×13 pan.
7. Pour the spaghetti sauce on top of noodles.
8. Top with half of the pepperoni.
9. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni.
10. Bake for about 25 minutes or until golden brown.
11. Let the pizza spaghetti cool for five minutes before serving so all the yummy cheesiness doesn't fall apart.

Homemade Spaghetti Sauce

1. Add tomato paste, chicken bouillon, salt and sugar to a medium saucepan.
2. Whisk the mixture over medium-high heat, adding water to desired consistency.
3. Stir over heat until chicken bouillon is melted, or about 5 minutes.