A delightful twist on a classic baked spaghetti dish with bold Tex-Mex flavors.
Cook the spaghetti in a large pot of boiling salted water until al dente, then drain.
Adding a splash of olive oil to the boiling water can prevent the spaghetti from sticking together.
In a mixing bowl, whisk together the milk and egg until well combined.
Ensure the egg is fully incorporated into the milk for a smooth mixture.
Combine the drained spaghetti with the milk and egg mixture, then transfer to a greased 9x13 inch casserole dish.
Toss the spaghetti thoroughly to coat it evenly with the mixture.
In a large skillet, cook the ground beef with the onion, bell pepper, and garlic until the meat is browned and the vegetables are softened. Drain any excess fat.
Use a wooden spoon to break up the ground beef into small pieces as it cooks.
Add the chili powder, cumin, oregano, salt, and pepper to the skillet. Stir well and cook for 2 minutes to toast the spices.
Toasting the spices enhances their flavor and aroma.
Stir in the tomato sauce and simmer for 2 more minutes.
Simmering allows the flavors to meld together beautifully.
Spread the meat mixture evenly over the spaghetti in the casserole dish.
Use a spatula to spread the meat mixture evenly for consistent layers.
Sprinkle the shredded cheddar cheese over the top.
For a golden crust, you can broil the casserole for the last 2 minutes of baking.
Bake in a preheated oven at 425°F for 10 minutes, or until the cheese is melted and bubbly.
Keep an eye on the casserole to avoid over-browning the cheese.
Remove from the oven and let stand for 10 minutes before serving.
Allowing the casserole to rest helps it set and makes it easier to serve.
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