In an effort to make something different on taco Tuesday, this Taco Casserole Bake was created. I promise you – I had no intention of sharing it here. The family LOVED it so much, I decided make again and jot the recipe down. Hope you like it as much as we do!
If you like prepping ahead, this Taco Casserole Bake is exactly what you should prep next. Every time I have made this easy recipe, I have been able to scoop some up for the next few days. It makes lunches so easy and/or a quick 2nd dinner, when you’re crunched for time.
Prep Ahead-ers!
Are you a prepper??? I used to spend Sunday mornings prepping for the week. Now that it’s pretty much me and my hubby, I don’t feel the need to do it as I did before. It surely does come in handy though, when there’s already something made in the fridge! If you find yourself running around like a chicken with your head cut off on busy weekdays, perhaps schedule in a prep day. It saves sooooo much time, when you can really use it.
Here’s a recipe I used to prep at least once per month. It’s delicious & great to toss together on a Sunday for a weeknight meal. This Chicken & Broccoli Chili Verde Casserole is a crowd pleaser too, so keep this in mind for potlucks!
I will actually be making this for luncheon I’m going to next week. It’s so easy to eat with a fork or with your favorite scooping food ….so it’s perfect for gatherings.
I’m going to be honest and let you all know that this post is short and to the point! I’m spending the day with my granddaughter today but wanted to quickly get this Taco Casserole Bake up for you, as so many have requested it! I hope you love it…..let me know and/or tag me in your posts!
No matter when you read this – I wish you a wonderful day 🙂
Taco Casserole Bake
Ingredients
- 1.5 lbs ground beef
- 1 small spaghetti squash
- I packet Taco Seasoning
- 1/4-1/2 cayenne pepper
- 1/2 tub pico de gallo
- 1 can tomato paste
- 1/2 tub kite hill cream cheese
- 1/4 cup diced onions
- 1 tub guacamole
- 2 tbsp green onions
- Chopped cilantro
- Sour cream if desired
Instructions
- Preheat oven to 350°
- Brown ground beef in a large pan, breaking apart into a crumble.
- Cut spaghetti squash in half, discard seeds and place ‘flesh side down’ on a large microwavable plate.
- Add a bit of water to bottom of plate and microwave the squash for 10 minutes.
- Dice onions if needed and add to ground beef. Mix to incorporate.
- Add taco seasoning, cayenne, tomato paste, pico de gallo & cream cheese to the ground beef and thoroughly mix together.
- Using a fork, scoop out spaghetti squash “threads” and add to the pan of the ground beef mix, stirring it all in.
- Spread the beef mixture into a 6×8 baking dish, evenly.
- Bake at 350° for 20 min.
- When it comes out of the oven, spread guacamole evenly over the taco bake.
- Sprinkle w/green onions and cilantro.
- Dollop with sour cream if desired.
