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Italian-Mexican Magic Casserole


Rate this recipe 4.6/5 (9 Votes)
Italian-Mexican Magic Casserole 1 Picture


  • 12 oz. Hodgkin’s Mill uncooked spaghetti
  • 1 lb. of lean ground beef
  • 1 cup chopped onion
  • 1 pkg. Old El Paso Original Taco Seasoning Mix
  • 1/4 cup of water
  • 1 can of Old El Paso Chopped Green Chiles
  • 1 tsp. ground Cumin
  • 1 can Hunts Fire Roasted Tomatoes, undrained
  • 1 can Hunts tomato sauce
  • 2 cups of Kraft shredded Mexican cheese
  • 8 oz. of Kraft Velveeta Cheese cut in 1/2 inch cubes


Adapted from


Step 1

Heat oven to 350°F. Spray 13×9-inch glass baking dish with cooking spray. Cook spaghetti to al dente according to package instructions.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; mix until well blended. Cook for a couple of minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into prepared dish. Scatter cheese cubes throughout casserole, pushing them gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

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