Taco Spaghetti Casserole

Presented by Miss in the Kitchen

Ingredients

1 pound lean ground beef

1 yellow onion diced

1 green bell pepper diced, seeds removed

28 ounce Red Enchilada Sauce mild

1 tablespoon granulated garlic

1 teaspoon ground cumin

1 pound spaghetti cooked half- way, drained (it will finish cooking in the oven)

1 cup heavy cream or milk

4 cups cheddar cheese shredded, divided use

5 ounces queso fresco

1/2 cup sliced olives

1/3 cup salsa plus more for serving

2 tablespoons fresh cilantro chopped for garnish

sour cream for serving

Instructions

Preheat oven to 400°.

In a large skillet over medium-high heat, cook the 1 pound lean ground beef until browned.

Add the diced onion and bell peppers to the skillet and cook until softened, about 3-4 minutes. Drain excess grease if needed.

Stir in the 28 ounce Red Enchilada Sauce, 1 tablespoon granulated garlic, and 1 teaspoon ground cumin. Simmer for a few minutes to allow the flavours to meld.

Add the cooked spaghetti noodles to the skillet and toss to coat in the sauce. Pour the mixture into a greased 9×13 casserole dish.

In the same skillet, add the 1 cup heavy cream, 2 cups of cheddar cheese, and 5 ounces queso fresco. Whisk over medium heat until the cheese is melted and smooth.

Pour the creamy cheese sauce over the spaghetti mixture, stirring gently to combine.

Sprinkle the remaining cheddar cheese over the top, then add 1/2 cup sliced olives and 1/3 cup salsa. Bake at 400°F for 15- 20 minutes, or until bubbly and heated through.

Top with fresh cilantro and serve with sour cream and salsa.