Who doesn’t love a good baked spaghetti? All that pasta and cheese baked to perfection in the oven. Delicious!
Today’s recipe is a fun take on your regular baked spaghetti. It is baked spaghetti with a fun southwest flavored twist and it is a meal that my whole family loved.
To make this gluten free I use gluten free noodles.
Yield: 8 servings
Southwest Baked Spaghetti
Change up your baked spaghetti with this southwest baked spaghetti.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
- 12 ounces spaghetti noodles ( I use gluten free noodles)
- 1 pound ground beef
- 1- 14 ounce can diced tomatoes
- 1- 15 ounce canned corn, drained
- 1- 10 ounce can tomatoes with green chilies
- 1- 10 ounce can enchilada sauce or use homemade
- 3 cups shredded colby jack or mexican blend cheese
Instructions
- Cook spaghetti according to directions.
- In a pan cook ground beef until browned. Drain off fat and return cooked meat to pan.
- Stir in the diced tomatoes, corn, tomatoes with green chilies, and enchilada sauce. Stir well and cook on low for 10 minutes.
- Place half of the drained pasta in the bottom of a greased 9x13 pan.
- Spread half of the sauce over the noodles and then half of the cheese.
- Cover with remaining noodles, sauce, and cheese ending with cheese.
- Baked at 350 for 35-40 minutes or until heated through.
- Let stand 10 minutes before cutting. Serve and enjoy.
Notes
If you are gluten-free be sure to use gluten-free pasta and read labels to make sure that your ingredients are gluten-free.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 456Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 93mgSodium: 936mgCarbohydrates: 27gFiber: 3gSugar: 7gProtein: 31g
Nutritional values are approximate and aren't always accurate.
Yummy, Yummy!!! Trying this soon. Thanks~
Look delicious! Love how easy this is.
That looks yummy! Do you think you could leave out the tomatoes and use extra enchilada sauce to make up for it or would it even be necessary?
It would give it a little different flavor, but yes I think it would work. Or you could puree the tomatoes in a blender if it is the texture that you are trying to avoid.
Maybe this is a dumb question, but do you drain the tomatoes and corn?
Not a dumb question at all. I usually add it if I drain it and forgot on this one. I fixed it, but yes I drain the corn, but not the tomatoes. I hope you enjoy it!
Thanks! Made it and it was a hit – even with a 4y/o and 19m/o. BTW, your Chili Cornbread Bake ends up on our menu almost weekly. We love it!
I am glad that your family enjoyed it! Thanks for letting me know. Kids can be picky 🙂 so I love helping people find kid friendly meals.