We have made our signature Italian baked spaghetti
for a few years now and it is that’s sweet man’s favorite…
He was skeptical when I told him I was gonna change it up a bit…
well, he’s in love all over again!
Why does that man ever doubt me;)
Southwest Baked Spaghetti
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1-28 oz can crushed tomatoes
1 can Rotel
1 tsp chili powder
1 tsp cumin
1 TBSP chopped cilantro
1 tsp Morton’s Nature Seasoning
4 oz Shredded Mexican Cheese
4 oz shredded, Mozzarella Cheese
8 oz angel hair pasta, cooked according to directions and drainedIn a large skillet, combine the beef, onion and garlic.
Cook until beef is done, drain the fat; return to the skillet.
Add the tomatoes, Rotel and seasonings.
Stir and continue to cook for 15 minutes on a low simmer.
Add the drained pasta to the skillet and stir until combined.
Spray a 9 x 13 casserole pan with non-stick spray.
Place 1/2 the pasta mixture in the pan and
top with 1/2 the cheeses; repeat.
Make a foil “tent” to cover the casserole
and bake at 350 degrees for 20 minutes.
Remove the foil and bake another 10 minutes
until the cheese is bubbly and melted.
Let stand for 10 minutes before serving.
The cast of characters…
I had already prepared my hamburger meat and onions…
to this I added my garlic…
my Mexican chili powder…
Morton’s Nature Seasoning….
the cilantro and crushed tomatoes…
I let it simmer about 15 minutes…
I boiled the spaghetti for about 8 minutes…drained it…
added it to my meat mixture…
I layered 1/2 the meat/spaghetti mixture and 1/2 the cheeses…
then I did it again…
I made the foil tent to cover it while it was baking…
Tender noodles, hot gooey cheese, a hint of heat…