Southwestern Spaghetti

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Southwestern Spaghetti is a hearty, yet simple casserole that’s sure to satisfy.  Spaghetti in a taco seasoned sauce is topped with cheese and baked until golden brown.  We’ve enjoyed this dish since I first made it in 2003.

Yield: 8

Southwestern Spaghetti

Southwestern Spaghetti


  • 16 oz spaghetti
  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 envelope taco seasoning
  • 1 jar (26 oz) spaghetti sauce
  • 1 can sliced mushrooms (I use the large size)
  • 1 can (2 1/5 oz) sliced olives
  • 2 cups (8 oz) shredded sharp cheddar


  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture.
  • Transfer to a 13x9" baking dish; sprinkle with cheese. Bake uncovered at 350 degrees for 25-30 minutes.
  • Dish may be served with lettuce, tomatoes, sour cream, and salsa.


    Don’t you want to grab a fork and dig in?

    Southwestern Spaghetti

    If you like your food with just a bit of heat, I suggest adding a sprinkle of Mongolian Fire Oil to Southwestern Spaghetti before eating it. Mongolian Fire Oil gives this dish a small but pleasant amount of heat. We can’t find Mongolian Fire Oil and order it from Amazon. (The link I’ve provided is an affiliate link.)


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