Taco Spaghetti Casserole


340 grams of uncooked spaghetti
400 grams of ground beef
1 envelope taco seasoning
190 liters of water

1 can (425 grams) black beans, rinsed and drained
1 can (284 grams) diced tomatoes and green chilies, undrained
A bowl with a capacity of
1/2 liter bowl of shredded Mexican cheese blend, divided
170 ml cup of salsa


Preheat oven to 350°C. Cut spaghetti into thirds; cook according to package directions for al dente.
Meanwhile, cook beef over medium heat for 6 to 8 minutes in Dutch oven or until no longer pink, breaking up into crumbs; drain. Stir in taco seasoning and water; bring to a boil; reduce heat; simmer uncovered for 5 minutes, stirring occasionally.
Stir in beans, tomatoes, 1/4 liter cheese and salsa; drain spaghetti; add to beef mixture and toss.
Transfer to a greased 13 x 9-inch baking dish and bake, covered, for 20 minutes. Sprinkle with remaining cheese.Bake, uncovered, 3 to 5 minutes longer or until cheese is melted.Let stand 5 minutes before serving.Freezer option: Cool casserole; sprinkle with remaining cheese.Cover and freeze.Use, partially thaw in refrigerator overnight.Remove from refrigerator 30 minutes before cooking.Preheat oven to 350 ° .Bake casserole, covered, 55-60 minutes or until heated through and insert thermometer center reads 165 °.