Mexi-Sketti Pie

This is another one of my weird throw-a-bunch-of-stuff-together-because-I-don't-feel-like-going-to-the-store recipes. We had some leftover taco meat but no more tortillas, and spaghetti but no spaghetti sauce, so it was time to get creative!

Thankfully, this was one of those creative recipes that turned out. My husband ate one bite and said, "You have to put this on the blog!" Win. He's even requested that it be added to our rotation of dinners. Double win.

*Scroll to the bottom for a printable version of the recipe.*

You'll notice I give the amounts for this recipe more in ranges than specific amounts. It's very forgiving, and can be adjusted according to your own tastes. To tell the truth, I don't exactly measure it, I just guesstimate and throw it all together.

To make Mexi-Sketti pie, you will need:

1/2 to 1 lb of ground beef

1 pkg taco seasoning

12-16 oz dry spaghetti noodles

8 oz sour cream

1 C your favorite salsa

1 1/2 C shredded cheddar, divided

Brown the ground beef with the taco seasoning.

While meat is browning, cook spaghetti noodles according to package directions.

Preheat the oven to 350°. Drain pasta and return to pot.

Add taco meat, sour cream, salsa, and 1 C of shredded cheddar.

Use a pasta server to mix well.

It will look all gooey and delightful.

Scoop pasta mixture into a pie plate. You can smash it down a little if you need to in order to make it all fit.

Top with remaining cheddar.

Bake for 30 minutes or until heated through.

Mmm, melty cheese is always so yummy-looking!

Cut into slices and serve with additional sour cream.

Right-click the image below to download a printable copy of the recipe.

I hope your family likes this recipe as much as mine does. If you give it a try, I would love to hear what you think!

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