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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (277g) Recipe makes 6 servings |
||
| Calories 441 | ||
| Calories from Fat 178 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.8g | 30% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.7g | ||
| Cholesterol 107mg | 35% | |
| Sodium 781mg | 32% | |
| Potassium 673mg | 19% | |
| Total Carbohydrate 38.7g | 12% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 5.4g | ||
| Protein 26.9g | 53% | |
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Southwestern Baked Spaghetti
By: Kim D.
Mar 20, 2004
This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used to serve us in elementary school. I loved their spaghetti! I normally only bought my lunch, but not on spaghetti day!
SERVES 6
Ingredients
- 8 ounces uncooked spaghetti, cooked
- 1/2 cup milk
- 1 egg
- 1 lb ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 (8 ounce) cans tomato sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
Directions
1
Combine hot drained spaghetti, milk and egg; mix well.2
Pour spaghetti mixture into a buttered 9X13 inch casserole dish.3
Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.4
Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.5
Stir in tomato sauce and cook for 2 more minutes.6
Spread meat mixture over spaghetti.7
Sprinkle with cheese.8
Bake at 425°F for 10 minutes or until cheese melts and is bubbly.9
Remove from oven and let stand for 10 minutes.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: enigma535
On Sep 24, 2008
Easy to make, Ingredients on hand, husband loved it, Tasted great! Hubby wants totry it with chicken or shrimp, I'm a little more cautious and hate to change a good thing, if we do try it, will post a note.
From: Chef #463653
On Sep 16, 2008
I have been making this dish ever since I found the recipe in the Redbook magazine, March of 1990. It never gets old. My family just loves it and I've shared it with so many of my friends.
From: LorenLou
On Jun 19, 2004
Hooray, another keeper! This was a big hit with the family, and so easy to put together. I used skim milk and egg sub, and also left out the green pepper as the DDs don't care for it. Also subbed 1 T. onion powder for the onion, as no chunky things are allowed! Because I assembled this in the morning it was cold when I was ready to bake. I put it in a 350 oven for about 30 minutes (covered with foil), then uncovered and raised heat to 425 for a few minutes. This one goes in the permanent recipe file!
From: Sissylu
On Apr 1, 2004
I must say this is absolutely the best baked spaghetti I've ever tasted! As the first reviewer did, I too added a can of sliced mushrooms and also sliced olives, and a little fresh basil. My family loved it and I will definitely be making this again!
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