Recipe: Taco Spaghetti Bolognese Bake

Taco Bol not Taco Bell

Fed up with Turkey? Looking for something to excite those taste buds? Then give this ‘Taco Bol’ a try AKA taco-flavoured Bolognese. It’s easy to make and tasty as well. In 30 mins you’ll have a meal that will serve you for a couple of days, and it’s quick to reheat for lunch or another dinner.
That’s if you have any left to store – we had two servings on the first day, it was that good! Creamy, spicy and cheesy. But I fear the calorie content in this American-inspired dish.

Simple Taco Spaghetti Bolognese takes about 30 mins to cook, so is a handy store cupboard dish for a cold night when you can’t be bothered with much or at the weekend when you have much better things to do, like lounge!

All you need is mince, cheese, tomatoes, chilli, spaghetti and chicken soup – easy!

Ingredients

200g spaghetti (or enough for 4 people)
500g mince
1 packet Taco Seasoning (I used Old El Paso Garlic and Paprika)
1 can cream of chicken soup
1 can of chopped tomatoes
1 green chill (or more if you like to spice it up
150 ml water
1 packet of processed cheese slices
3 spring onions chopped
Cheddar for topping

Method

Preheat oven to 180 degrees/ gas mark 4
Lightly spray a 9″x 9″ pan with cooking spray.
Cook spaghetti, drain and set aside.
In a large pan cook minced beef over medium-high heat until no longer pink.
Drain fat.
Return meat to pan.
Add taco seasoning and water.
Stir to combine.
Cook for 5 minutes.
Stir in soup, chopped chilli, chopped tomatoes and processed cheese.
Reduce heat and cook, stirring continuously, until cheese melts
Stir in cooked spaghetti.
Pour into pre-prepared dish.
Add chopped spring onions and cheese.
Bake for 30 minutes or until heated through.

Let’s hear it for Taco Bol!