Taco Spaghetti

• 12 ounces uncooked spaghetti
• 1 pound ground beef
• 1 envelope taco seasoning
• 3/4 cup water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 2 cups shredded Mexican cheese blend, divided
• 2/3 cup salsa

1. Preheat oven to 350u0b0. Break spaghetti into thirds; cook according to package directions for al dente.
2. Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
3. Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.
4. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
5. Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165u0b0.

spaghetti, ground beef, taco, water, black beans, tomatoes, cheese blend, salsa

Taken from www.tasteofhome.com/recipes/taco-spaghetti/ (may not work)