Venison Taco Spaghetti Bake
Looking for a kid-friendly family meal? Try this Venison Taco Spaghetti Bake recipe. It packs all the flavor of tacos into a casserole with spaghetti noodles and lots and lots of cheese. The recipe doesn't take long to prepare, and you can even cook the meat mixture a day or two in advance and refrigerate it if time is short.
16 ounces uncooked spaghetti
1 ½ pounds ground venison
½ yellow onion, diced
1 clove garlic, minced
1 envelope taco seasoning
1 teaspoon ground cumin
½ teaspoon cayenne pepper (optional)
3/4 cup water
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) Rotel Brand tomatoes with green chilis
3 cups shredded Mexican cheese blend, divided
1 cup salsa
Break the spaghetti in half and cook according to package directions. Brown the ground venison with the diced onion and garlic. Once the meat has browned and the onions are soft, add the rinsed black beans, taco seasoning, water, cumin, and cayenne pepper. Stir well and bring to a simmer. Add the Rotel and salsa to the pan, and continue to simmer for another 5 to 7 minutes.
Add one cup of cheese to the mixture and stir well until melted. Add the cooked, drained spaghetti to the pot and stir well to blend.
Turn the mixture out into a 13 x 9 baking dish.
Top with remaining 2 cups of cheese and bake for 25 to 30 minutes at 350 degrees until the cheese has melted, looks bubbly, and is a nice, golden color.