When you need to change up taco night to make it just a little bit different, the recipe that follows is the way to do it! With this casserole, you get all the tangy and delicious flavors of tacos, but with the comfort of pasta that's as delicious as it is filling. Who knows? Maybe you've just created Mexitalian night! You'll be able to have it a lot more often too, because this casserole is so easy and quick to make.

The taco taste comes not just from the ground beef, but also from a pack of quick taco seasoning. Added to that are a lot of cheeses that make it deliciously rich. Tomato sauce cuts through that richness just enough to keep you going back for more. In fact, everyone will be asking for more -- especially any little ones around the table!

1 package of dried spaghetti noodles
1 pound lean ground beef
1 tablespoon olive oil
1 packet taco seasoning
1/4 cup water
1 can kidney beans, drained and rinsed
1 15-ounce can tomato sauce
8 ounces cream cheese, softened
1 cup cheddar cheese, shredded
1 cup tomatoes, cut in a small dice
3 tablespoons parsley, finely chopped

1. Preheat oven to 350 degrees Fahrenheit and grease a 9" x 13" casserole dish.

2. Cook spaghetti according to package directions. Drain when done and set aside.

3. In a large frying pan, brown ground beef over medium heat until no longer pink.

4. Add the taco seasoning and water to the ground beef and stir.

5. Add the kidney beans, tomato sauce, and cream cheese. Turn heat to low and simmer until cream cheese is melted.

6. Add cooked and drained pasta. Stir together and pour into the prepared casserole dish. Top with cheddar cheese.

7. Place in the oven and bake for 20 minutes until the cheese is melted and the casserole is hot throughout.

8. After removing the casserole from the oven, sprinkle tomatoes and parsley over the top before serving.

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