Turkey Taco Spaghetti
Turkey Taco Spaghetti is a cheesy spaghetti casserole filled with taco seasoned turkey, corn, and cheese and baked until melted and gooey!
Servings: 8 servings
Calories: 506kcal
Ingredients
- 1 lb spaghetti
- 2 tablespoon olive oil
- 1 lb ground turkey
- ½ white onion diced
- 1 red bell pepper stem and seeds removed, diced
- 1 packet taco seasoning
- 1 ½ cups frozen corn
- 24 ounces marinara sauce
- 4 ounces diced green chiles
- 3 cups shredded cheddar cheese
- chopped green onions for topping
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9x13" baking dish with cooking spray.
- Cook the spaghetti according to package directions.
- While the spaghetti is cooking, prepare the rest of the ingredients.
- In a large skillet, heat the olive oil over medium-high heat and add the turkey, onion, and red bell pepper.
- Cook, breaking up the turkey into smaller pieces as it cooks, and stirring well.
- Add the taco seasoning along with ¼ cup of water, and stir well to combine, cooking until the water has thickened.
- Add the corn, marinara, diced green chiles, and stir well to combine.
- Add the sauce to either the large pot that the spaghetti cooked in or a large bowl with the cooked spaghetti, and stir well to combine.
- Add half of the spaghetti mixture to the baking dish.
- Sprinkle 1 ½ cups of the shredded cheese evenly on the spaghetti.
- Top the cheese with the remaining spaghetti mixture and then sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
- Note: you can also refrigerate before baking if you want to prep this ahead of time. Simply add 5-10 minutes to the baking time to account for the colder starting temp.
- Serve topped with chopped green onions. Enjoy!
Notes
Variations:
- Meat swap - use ground beef, ground chicken, or shredded chicken instead of ground turkey.
- Add beans. Add a can of drained black beans to the filling.
- Add salsa. Add a small jar of mild or medium heat salsa or rotel tomatoes to the filling for even more taco flavor.
- Different pasta. Use a different type of noodle if that's what you have. Penne, rigatoni, fettuccine, and elbow macaroni would all be great.
- Different shredded cheese. I use shredded cheddar cheese but a Mexican blend or Colby jack also work well.
Nutrition
Calories: 506kcal | Carbohydrates: 57g | Protein: 34g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 800mg | Potassium: 765mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1292IU | Vitamin C: 33mg | Calcium: 339mg | Iron: 3mg