I'm super excited to share my original recipe for Spaghetti Western Chili Casserole.
This easy dinner recipe is quick to make (30 minutes or less) and can be made in advance, which is always a plus during the busy week.
If you're a fan of casseroles and their ease of preparation and presentation, check out some of my other favorites: Chili Mac with Corn Bread Crust, Italian Sausage and Scrambled Egg Casserole, Leftover Turkey and Linguine Casserole, and Tater Tot Poutine.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- ground beef
- onion
- spaghetti
- cream cheese
- red beans
- pinto beans
- salsa
- chili powder
- smoked paprika
- smoked cumin
- ground coriander
- salt and pepper
- cheddar cheese, shredded
How this recipe came to be:
The inspiration for this recipe came to me because it was a play on the phrase "Spaghetti Western," and I thought it would be fun.
Once I had the idea in my head, the ingredient list for this Spaghetti Western Chili Casserole followed quickly.
Call me crazy, but I get super excited to share recipes with you guys. Especially when they're a little unusual, a little fun, and a whole lot of tasty!
This super simple dinner recipe is sure to please the entire family.
The heat level on this dish is mild, but feel free to kick up the spice by adding more chili powder, and maybe a pinch or two of chili flakes if you prefer something with a little more heat!
How to make a spaghetti western chili:
- In a large skillet over medium/high heat, brown the ground beef with the onions and seasonings.
- To the browned beef mixture add the beans, that have been drained and rinsed, and the salsa.
- Meanwhile, cook the spaghetti according to package directions and reserve ¾ cup of the spaghetti cooking liquid before draining.
- Add one block of cream cheese to the drained spaghetti along with the reserved cooking liquid.
- Stir well to melt the cream cheese and completely combine the cream cheese and pasta.
- Add the cream cheese spaghetti into a 3-quart casserole dish that has been sprayed with cooking spray.
- Top the spaghetti with the ground beef and beans mixture.
- Bake in a preheated 350-degree oven for 20 minutes.
- OR cool, cover, and refrigerate (or freeze) until ready to bake.
- Top with shredded cheese after 20 minutes in the oven and return to the oven to melt the cheese for an additional 5 minutes.
How to reheat spaghetti western chili:
If refrigerating the Spaghetti Western Chili Casserole before baking, allow the casserole to sit at room temperature for 30 minutes before baking (without the shredded cheese).
If freezing, you can bake the casserole from frozen, covered, for 60-90 minutes. Add the shredded cheese after baking and return to the oven, uncovered, to melt the cheese.
Additional casserole recipes:
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Spaghetti Western Chili Casserole
Equipment
- colander optional
- ladle optional
- kitchen timer optional
- box grater optional for shredding cheese
Ingredients
- 16 ounces dry spaghetti cooked 2 minutes short of the package directions
- 1 block (8 ounces) cream cheese softened to room temperature
- ¾ cup pasta cooking water reserved before draining the pasta
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons smoked cumin
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 15-ounce can red beans rinsed and drained
- 1 15-ounce can pinto beans rinsed and drained
- 1 6-ounce jar prepared salsa
- ½ cup water
- 1 cup shredded cheddar cheese optional
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
- In a large pasta pot, cook the pasta 2 minutes short of the package directions. Reserve ¾ cup of the pasta cooking water and drain the pasta.
- Place the hot pasta back into the cooking pot and add the cream cheese and the reserved cooking water. Stir well until the cream cheese is completely melted and the spaghetti is well coated.
- Add the creamy pasta in an even layer in a 3-quart casserole dish that has been sprayed with cooking spray.
- Meanwhile, in a large skillet, brown the ground beef and onion over medium/high heat. Stir in the garlic, chili powder, paprika, cumin, coriander, salt, and pepper.
- Cook and stir an additional 2-3 minutes.
- Reduce the heat to medium/low.
- Add the drained beans and salsa to the ground beef mixture and stir well to combine.
- Top the creamy spaghetti with the ground beef chili mixture in the 3-quart casserole dish.
- If baking immediately, bake for 20 minutes in a 350-degree oven.
- Top with cheese and return to the oven until the cheese is melted.
To make this casserole ahead:
- This casserole can be made up to 2 days in advance.
- If making ahead, allow the casserole to cool slightly before covering and refrigerating. When ready to bake, allow the casserole to sit for 30 minutes at room temperature. Bake covered for 30 minutes. Top with cheese and return to the oven until the cheese is melted.
- If freezing before baking, allow the casserole to cool completely, cover well and freeze for up to 2 months in a freezer safe casserole dish.
- When ready to bake, preheat oven to 350 degrees, cover the casserole and cook for 60-90 minutes or until cooked heated through. Uncover, top with cheese and return to the oven until the cheese is melted.
Notes
Nutrition
I hope you've enjoyed this fun recipe for Spaghetti Western Chili Casserole as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
carolinescookingblog says
Looks tasty and love that it can be made ahead.
Renée says
That aspect is so important during the busy holiday season.
maryeaudet says
Anything that has cream cheese, pasta, AND salsa in it is more than welcome on my table! YUMMY!
Renée says
You can't go wrong with those ingredients. Thanks, Marye
Velva says
This Spaghetti Western Chili Casserole is a really nice twist on traditional baked spaghetti. Love it. You are right, this is a fund dish for the whole family to enjoy.
Velva
Renée says
Thank you, Velva!
susan | the wimpy vegetarian says
I can't wait to make this one for the kids when they visit at Christmas. It's going to be such a WINNER!!!
Renée says
What kid doesn't love spaghetti? Thanks, Susan!
thatskinnychickcanbake says
This would be a perfect meal for Thanksgiving week! Easy, hearty and delicious!!!