Throw the spaghetti into the casserole dish first. The magic’s all in the toppings

Craving a quick and satisfying meal that combines the flavors of Mexican and Italian cuisine? Look no further than this Taco Spaghetti Casserole! It’s a perfect weeknight dinner solution, ready in under an hour with minimal cleanup.

Ingredients:

Instructions:

1. Preheat the Oven (5 minutes): Turn on your oven and preheat it to 350 degrees Fahrenheit (175 degrees Celsius).

2. Brown the Ground Beef (10 minutes): In a large skillet over medium heat, cook the ground beef until it’s browned throughout. There should be no pink remaining. Drain any excess grease to avoid a greasy casserole.

3. Simmer the Taco Sauce (5 minutes): Once the beef is browned, stir in the taco seasoning mix and water. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes. This allows the flavors to meld and thicken slightly.

4. Incorporate the Extras (5 minutes): Add the salsa and thawed corn kernels to the simmering taco meat mixture. Stir well to combine and heat everything through.

5. Combine and Prepare for Baking (5 minutes): In a large bowl, combine the cooked spaghetti and the prepared taco meat mixture. Toss everything together until the spaghetti is evenly coated with the flavorful sauce.

6. Assemble and Bake (30 minutes): Transfer the combined mixture to a greased 9×13 inch baking dish. Sprinkle the top with shredded cheddar cheese and sliced black olives (if using). Cover the dish with aluminum foil. Bake the casserole in the preheated oven for 20 minutes.

7. Melty Cheese Perfection (10 minutes): Remove the aluminum foil and bake for an additional 10 minutes. This allows the cheese to melt and become bubbly on top.

8. Serve and Enjoy (optional): Let the casserole cool slightly before serving. Garnish with dollops of sour cream, sliced green onions, and chopped fresh cilantro (if using). Enjoy this delicious and easy weeknight meal!