For the perfect twist on Taco Tuesday or spaghetti night, make Cheesy Taco Spaghetti! Seasoned ground beef and pasta mixed with a cheesy sauce and baked until hot and bubbly—a satisfying and easy dinner the whole family will enjoy.
Best Taco Spaghetti Recipe
This taco spaghetti casserole is so quick to put together for a great weeknight meal. Filled with cheese and taco meat and pasta, Cheesy Taco Spaghetti really hits the spot.
I love a good traditional spaghetti meat sauce, but also love to switch things up for dinner to make it interesting. This Taco spaghetti recipe is perfect for that! It’s a dinner recipe that the entire family loves and my kids always request it.
Check out these other delicious spaghetti recipes: Easy Chicken Spaghetti | Best Baked Spaghetti | Million Dollar Spaghetti | Cheesy Bacon Spaghetti.
Ingredients Needed
Here’s what you’ll need to make the Cheesy Taco Spaghetti (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Spaghetti – use either regular spaghetti noodles (or thin/angel hair).
- Ground beef – for a lighter alternative, ground turkey also works well in this recipe.
- Taco seasoning – use your favorite taco seasoning. Low sodium is a great way to reduce the salt in the recipe if needed. Find the best homemade taco seasoning here.
- Water
- Cream of chicken soup – use regular cream of chicken or a light version if you’d like to reduce the fat and salt.
- Cheese – I prefer Velveeta cheese for this recipe for extra creaminess and also include cheddar cheese.
- Rotel – we use the original Rotel tomatoes, but you can use another flavor if you prefer.
How To Make Taco Spaghetti
Just a few simple stove-top steps and then baking until warm and bubbly (full instructions in the recipe box below).
- Pre-heat the oven to 350 degrees. Prepare a 2-quart baking dish with non-stick cooking spray.
- Boil the spaghetti according to the package directions. Drain well and set aside.
- Brown the ground beef into a large skillet and drain. Add the taco seasoning and water and bring to a light simmer.
- Mix the cream of chicken soup, Velveeta cheese, and Rotel into the taco meat and cook until the cheese melts. Add the cooked spaghetti and stir well.
- Pour the spaghetti mixture into the prepared dish and top with the shredded cheddar cheese.
- Bake the casserole uncovered for 30 minutes until hot and bubbling around the edges.
- Cool the casserole slightly before serving.
Favorite Taco Spaghetti Toppings
Here are some favorite taco toppings that we like to use.
- Sour cream
- Chopped onion (or green onions)
- Guacamole (or sliced avocado)
- Pico de Gallo
- Diced tomatoes
- Hot sauce
- Salsa (or salsa verde)
- Jalapenos
- Fresh Cilantro
- Chopped bell peppers
How To Store Leftovers
Keep the leftover Cheesy Taco Spaghetti in an airtight container in the refrigerator. It will stay fresh in the fridge for up to three days. Reheat individual portions in the microwave.
Tips and Variations
Noodles – feel free to change the spaghetti noodles to any other pasta like penne, rotini, fettuccine, etc…
Add-ins – sometimes I like to add in other ingredients like corn, black beans, jalapenos, green chiles, mushrooms, zucchini, or any other veggies you prefer.
Cheese – any shredded cheese can be used in place of the cheddar like Mexican blend, Monterey cheese or Colby jack.
Add some Spice – if you want to add a kick to this spaghetti, throw in a dash of red pepper flakes or chili powder.
More Taco Inspired Recipes
- Taco Lasagna
- Easy Taco Pizza
- Doritos Taco Pasta Salad
- Taco Tater Tot Casserole
- Easy Taco Soup
- Crescent Taco Ring
- Fritos Taco Salad
Cheesy Taco Spaghetti
Ingredients
- 8 ounces spaghetti
- 1 pound lean ground beef
- 1 ounce package taco seasoning
- 2/3 cup water
- 10.75 ounce cream of chicken soup
- 10.75 ounce Rotel tomatoes
- 8 ounces Velveeta cheese cubed
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350ºF. Lightly coat a 2-quart baking dish with non-stick cooking spray; set the dish aside.
- Boil the spaghetti according to the package directions until al dente. Drain well and set aside.
- Crumble the ground beef into a large skillet and cook over medium-high heat until browned. Drain off the fat. Add the taco seasoning and water to the meat in the skillet. Bring to a light simmer and cook for 5 minutes, stirring often.
- Stir the cream of chicken soup, Velveeta cheese, and Rotel into the taco meat. Reduce the heat to low and cook until the cheese melts, stirring often. Add the cooked spaghetti and stir well.
- Pour the spaghetti mixture into the prepared dish. Top with the shredded cheddar cheese.
- Bake the casserole uncovered for 30 minutes until hot and bubbling around the edges. Cool slightly before serving.
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18 comments on “Cheesy Taco Spaghetti”
This is always a hit with everyone. Have made it several times and is always good.
Thanks Melissa!
This was so easy and very delicious. My family loved it. It’s a 10 out of 10,
Thank you Debra!
This is delicious.. my grandkids love it!
Thanks Bridget!
This is the best casserole!! My husband & I never get tired of it! It’s so easy & inexpensive. I bet it would be a good pot luck or meal for someone who had surgery, etc. I can’t imagine anyone not liking it. Thanks for the fantastic recipe!
Thank you Nina! So glad you like it!
I made this for a pot luck lunch yesterday. Everyone loved it, several taking copies of the recipe.
Love this recipe! I cut down a little and added some cream cheese! Delicious
Thanks Janet!
Easy & Delicious! I made it 3 times already. It couldn’t be simpler!
Perfect for a quick dinner!
Love this! My daughter and I are having fun changing up the pasta and types of meat…it’s a staple now!
The calorie count has to be wrong. No way is this 442,000 calories.
This was fantastic, thank you. I substituted the tomatoes with salsa. (For some reason, my family doesn’t like the idea of tomatoes, but salsa is fine..haha!) It turned out great. I will be making this again.
You don’t have amounts in the directions? How much spaghetti, vel cheese?
Hi Celeste. The full directions with the amounts, etc… are always in the recipe box. We have a “jump to” button at the top of every post to make it easy for you. Thanks!