Taco Spaghetti 

12 oz. uncooked spaghetti

1 lb. ground beef

1 envelope taco seasoning

¾ c. water

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) can diced tomatoes and green chilies, undrained

2/3 c. salsa

2 c. (8 oz.) shredded Mexican cheese blend, divided

Preheat oven to 350°. Break spaghetti into thirds; cook according to package direction for al dente. Meanwhile, in 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 boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally. Stir in beans, tomatoes, 2 c. cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine. Transfer to greased 9×13” baking dish. Bake casserole, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serves 8.

(Freezer Option: cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use: partially thaw in fridge overnight. Remove from fridge 30 minutes before baking. Preheat oven to 350°. Bake, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.)