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A serving of Spaghetti Western Chili on a blue plate with a fork.
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Spaghetti Western Chili Casserole

Cream cheese is mixed with spaghetti for a creamy casserole base and then topped with a smoky ground beef chili before baking.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: main course - pasta, Main Course Casserole
Cuisine: American
Servings: 8 servings
Calories: 396kcal

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

Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after baking. Store in an airtight freezer container or freezer safe zip bag and freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 48g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 929mg | Potassium: 466mg | Fiber: 3g | Sugar: 4g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 3mg