Southwest Baked Spaghetti Recipe


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 drained


In 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.