Description
A cheesy and spicy spaghetti bake made with ground beef, salsa, and taco seasoning, topped with melted cheese and bell peppers.
Ingredients
Scale
- For the Spaghetti Bake:
- 455g (1lb) extra lean ground beef (mince)
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 250g (8.5oz) uncooked spaghetti
- 4 tablespoons tomato paste
- 1 cup (250g) salsa (mild or medium)
- 1 cup (240ml) chicken or beef stock
- 6 tablespoons reduced-fat soured cream
- 50g (1.8oz) mozzarella, grated
- 50g (1.8oz) cheddar or red Leicester cheese, grated
- ½ red bell pepper, finely diced
- ½ green bell pepper, finely diced
- Salt and pepper to taste
- Olive oil spray
- For the Taco Seasoning:
- 1 tablespoon paprika (not smoked)
- 1.5 teaspoons cumin
- 1.5 teaspoons mild chili powder
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to preferred spice level)
Instructions
- Combine the taco seasoning ingredients in a small bowl.
- Heat a frying pan over medium-high heat, add the ground beef, diced onion, and crushed garlic, and cook until the beef is browned and the onion is softened.
- Add the taco seasoning, tomato paste, salsa, and chicken or beef stock to the pan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Cook the spaghetti in boiling salted water according to the package instructions. Reserve ⅓ cup (80ml) of pasta water, then drain the spaghetti. Spray the pasta with olive oil spray and toss to coat.
- Add the cooked spaghetti to the meat mixture along with the soured cream and reserved pasta water. Mix to combine. Taste and adjust seasoning with salt and black pepper as needed.
- Preheat the oven to 190°C (170°C fan), 375°F, or gas mark 5.
- Transfer the spaghetti mixture to an ovenproof dish and top with grated cheese. Sprinkle the diced bell peppers over the top.
- Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and golden.
- Serve and enjoy!
Notes
- Feel free to adjust the level of spice by increasing or decreasing the cayenne pepper in the taco seasoning.
- If you prefer a less rich dish, you can use full-fat sour cream instead of reduced-fat sour cream.
- The spaghetti bake can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg