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Taco spaghetti casserole—how do I love thee? Let me count the ways: You're spicy, savory, rich, creamy, tangy, and crunchy. And, best of all, you fill my house with an aroma that makes me want to slap my mama.
The aroma is a mix of spicy taco seasoning and cooked ground meat, with a noticeable hint of tomatoes, garlic, and onions. As the cream cheese in the dish heats up, its scent intensifies, softening and blending harmoniously with the sharper, more intense aromas of the spices and aromatics. The first time I cooked it, the inviting aroma made me eager and impatient to taste it.
Taco Spaghetti Casserole Showcases Modern American Fusion Cuisine
Taco Spaghetti Casserole is a fusion dish, mixing Mexican flavors like taco seasoning with Italian-American staples like spaghetti. It's not a typical Southern dish but represents the trend in American home cooking of combining different culinary styles. This approach, seen in dishes like Taco Spaghetti Casserole, shows the growing interest across America, including the South, in creating new, unique dishes by blending diverse food traditions.
History of Taco Spaghetti Casserole
No one knows who made the first Taco Spaghetti Casserole, but I know of a few culinary trends and cultural influences that likely contributed to its creation.
Fusion Cuisine
The dish is a product of fusion cuisine, a concept popularized in the 1970s and 1980s. Fusion cuisine involves combining elements from different culinary traditions to create innovative and sometimes unusual dishes.
Cultural Blend
In the case of Taco Spaghetti Casserole, it merges Italian and Mexican cuisines—spaghetti from Italian cooking and taco seasoning and toppings from Mexican cuisine.
Italian Influence
Spaghetti has been a staple in American households since the early 20th century, following Italian immigration to the United States. It has been adapted into various forms, deviating from traditional Italian recipes.
Mexican Influence
The popularity of Mexican cuisine in the U.S. has grown significantly over the years. Ingredients like taco seasoning, chilies, and similar flavors have been integrated into various American dishes.
Casserole Culture
The concept of casseroles became popular in the U.S. in the mid-20th century, particularly for their convenience and the ability to efficiently feed a family. Combining pasta, protein, and sauce into a one-dish meal describes this dish to a T.
Modern Home Cooking
Today, American home cooking is incredibly eclectic, reflecting the country’s diverse cultural influences.
What to serve with Taco Spaghetti Casserole
Serving Taco Spaghetti opens up a variety of side dish options. Here are some great choices to complement your meal:
- Salad: A fresh green salad with a light vinaigrette dressing can balance the richness of the Taco Spaghetti. Consider ingredients like romaine lettuce, cherry tomatoes, cucumbers, and a sprinkle of cotija cheese.
- Garlic Bread: Classic garlic bread or cheesy garlic bread can be a delicious side, perfect for soaking up any sauce.
- Mexican Street Corn (Elote): Grilled corn on the cob coated with a mixture of mayonnaise, cotija cheese, chili powder, and lime adds a flavorful and authentic Mexican touch.
- Grilled Vegetables: A mix of grilled vegetables like bell peppers, zucchini, and onions can add a healthy and colorful side to your meal.
- Refried Beans: A side of refried beans would pair well with the taco flavors in the spaghetti.
- Rice: A simple Mexican rice or cilantro lime rice can be a great addition, especially if you want a heartier meal.
- Guacamole and Chips: Serve some guacamole with tortilla chips for a fun appetizer or side.
- Roasted Sweet Potatoes: Roasted or grilled sweet potatoes seasoned with a bit of chili powder and cumin can be a tasty and nutritious side dish.
- Coleslaw: A tangy coleslaw with a bit of a Mexican twist, using lime juice and cilantro in the dressing, can provide a crisp contrast.
- Sautéed Greens: Sautéed spinach or kale with garlic can add a nice touch of greens to your meal.
Make Taco Spaghetti with Alternative Proteins
My husband is a dedicated vegetarian, so for this version, I replaced traditional ground beef with Impossible Beef. It tastes so good, I can't tell the difference.
While my version is vegetarian, it's important to note that it is not vegan. You can make it vegan by replacing the dairy-based ingredients with vegan alternatives and retaining its delicious flavors.
Make Taco Spaghetti Casserole Vegan
• Use vegan sour cream instead of regular sour cream.
• Substitute dairy-based cream cheese with a vegan cream cheese alternative.
• Replace the cheddar cheese with a vegan cheese that melts well.
Make it Gluten-free
My version is not gluten-free, primarily due to the inclusion of regular spaghetti, which is typically made from wheat. Additionally, some taco seasoning blends may contain gluten as a filler or anti-caking agent. To make this recipe gluten-free, you would need to make a few adjustments:
- Spaghetti: Use a gluten-free spaghetti made from rice, corn, quinoa, or a blend of gluten-free grains.
- Taco Seasoning: Ensure the taco seasoning is certified gluten-free, or make your own blend using individual spices like chili powder, cumin, paprika, garlic powder, onion powder, and salt.
Storing Leftovers
Storing leftovers of the Taco Spaghetti Casserole efficiently can help maintain its flavor and texture. Here’s how to do it:
Cooling Down the Taco Spaghetti Casserole
Let it Cool: Before storing, allow the casserole to cool down to room temperature. This prevents condensation inside the storage container, which can make the pasta soggy.
Refrigeration
Airtight Container: Transfer the cooled casserole to an airtight container. If you have a large amount, you might want to divide it into smaller portions for easier reheating.
Refrigerator Storage: Store it in the refrigerator. It should keep well for 3–5 days.
Freezing
Freezer-Safe Container: If you want to store it for a longer period, place the cooled casserole in a freezer-safe container or a heavy-duty freezer bag.
Freezing Duration: It can be stored in the freezer for 2–3 months.
Label and Date: It’s a good practice to label the container with the date, so you know when it was stored.
Reheating
Refrigerated Leftovers: Reheat in the microwave or in the oven. For the oven, cover with foil and heat at 350 degrees Fahrenheit until warm (about 20 minutes).
Frozen Leftovers: Thaw in the refrigerator overnight before reheating. You can also reheat directly from frozen, but it will take longer in the oven, and you should ensure it’s heated evenly throughout.
Important Note
Avoid reheating the casserole multiple times, as this can affect the texture and taste, and more importantly, can be a food safety concern. Only reheat the portion you plan to eat.
Taco Spaghetti Casserole Unites Two Culinary Worlds in One Beloved Dish
To break it down, the spaghetti is cooked just right, offering a familiar chewy texture. The cream cheese and cheddar add a rich and creamy element, balancing the spice, while the tomatoes and green chilies bring a mild heat and tanginess. The top layer of baked cheese provides a slight crunch, contrasting with the softer noodles below. Overall, it’s a hearty, flavorful dish with a good balance of spice, creaminess, and texture.
Join Us on Our Adventure into Sustainable Eating
Stay tuned for more recipes and tips on incorporating alternative proteins into your everyday meals. Remember, every dish is an opportunity to explore new flavors and make memories around the table. Please don't forget to tag us in your culinary creations on social media. We can't wait to see what delectable dishes you come up with. Happy cooking!
Recipe
Taco Spaghetti Casserole
Equipment
- Very large skillet for browning the meat and sautéing ingredients.
- Mixing bowl to combine ingredients.
- Large pot for boiling spaghetti.
- Casserole dish for baking the casserole.
- Cheese grater if using block cheese.
- Cutting board and knife for chopping ingredients.
Ingredients
- 8 oz. spaghetti
- 1 tbsp. salt add to the boiling water.
- 12 oz. Impossible Beef
- 2 tbsp. taco seasoning
- ¾ cup water
- 1 cup sour cream
- 10 oz. can diced tomatoes and green chilies undrained; I used ROTEL.
- 8 oz. cream cheese cubed and at room temperature.
- 2 cups cheddar cheese grated.
- 1 bunch fresh parsley optional, for sprinkling on top.
Instructions
- Preheat the oven to 350℉.
- Bring a large pot filled with at least four cups of water to a boil; add 1 tablespoon of salt. Add the spaghetti and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
- In a large skillet, cook the Impossible Beef over medium heat according to package directions until it’s browned and cooked through, breaking it into crumbles.
- Stir the taco seasoning and water into the cooked beef. Simmer the mixture for 5–7 minutes until most of the liquid is absorbed.
- Add to the beef mixture the sour cream, the undrained diced tomatoes and green chilies, the cubed cream cheese, and ½ cup of the cheddar cheese. Season to taste with salt and pepper and stir until the cheeses are melted and combined. Cook for a 3-5 minutes to heat through.
- Add the cooked spaghetti to the skillet and toss until well combined.
- Transfer the spaghetti and beef mixture to a 9x13-inch baking dish.
- Sprinkle the remaining grated cheddar cheese over the top. Bake in the preheated oven for 20–30 minutes, or until the cheese is golden and bubbly.
- Once the cheese is golden and bubbly, remove the dish from the oven. Let it cool for a few minutes before serving. Sprinkle with fresh parsley, if desired.