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Cheesy Spaghetti Beef Skillet

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This hearty, veggie-packed beef and spaghetti skillet is loaded with flavor and cheesy comfort. It’s a crowd-pleasing one-pan meal that’s perfect for busy weeknights or potluck gatherings—and even better the next day!

Ingredients

Scale

2 lbs ground beef

2 large onions, chopped

2 medium green peppers, chopped

2 cans (14.5 oz each) diced tomatoes, undrained

2 cups water

4 tbsp chili powder

2 pkgs (10 oz each) frozen corn, thawed

2 pkgs (10 oz each) frozen peas, thawed

2 cans (4 oz each) mushroom stems and pieces, drained

Salt and pepper to taste

24 oz spaghetti, cooked and drained

4 cups shredded cheddar cheese, divided

Instructions

In a large Dutch oven or deep skillet, cook ground beef, onions, and peppers over medium heat until meat is no longer pink. Drain excess fat.

Stir in diced tomatoes (with liquid), water, chili powder, corn, peas, mushrooms, salt, and pepper. Bring to a simmer.

Add cooked spaghetti to the skillet and toss to combine.

Stir in 2 cups of shredded cheddar cheese until melted and evenly distributed.

Transfer mixture to a greased 9×13 baking dish (or two if needed). Sprinkle remaining 2 cups of cheese on top.

Bake at 350°F (175°C) for 20–25 minutes, or until cheese is melted and bubbly.

Let stand for 5–10 minutes before serving.

Nutrition

Find it online: http://minikitchenmagic.com/cheesy-spaghetti-beef-skillet/