Taco Spaghetti

This one caught my eye as a perfect "kids of all ages" pleaser for a Friday night:
(makes 8 servings)

12 oz. uncooked whole grain* spaghetti
1 lb. ground beef (or you can use turkey* or chicken*)
1 envelope taco seasoning
3/4 cup water
1 can (15 oz.) black beans, rinsed and drained well
1 can (10 oz.) diced tomatoes and green chiles, undrained
1/2 small can fire roasted mild chopped green chiles*
2 cups (8 oz.) shredded Mexican cheese blend, divided
2/3 cup Pico de Gallo*
Sour cream*
Guacamole*
Green onions*
Diced tomatoes*

Preheat oven to 350. Break spaghetti into thirds; cook according to package directions for al dente. Meanwhile, in a Dutch oven, cook beef over med. heat 6-8 mins. or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 mins, stirring occasionally. Stir in beans, tomatoes, 1 cup cheese, and salsa. Drain spaghetti; add to beef mixture, and toss to combine. Transfer to a greased 13x9" baking dish. Bake casserole, covered, 20 mins. Sprinkle with remaining cheese. Bake, uncovered, 3-5 mins. or until cheese is melted. Let stand 5 mins. before serving. Have bowls of sour cream, guacamole, green onions, and diced tomatoes on the table for garnishes.

RIP Uncle Bob. Say HI to Aunt Laura!!

Love,

MM