For the perfect twist on Tacos on 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.
Cheesy Taco Spaghetti
This 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.
Check out these other delicious dinner recipes: Easy Chicken Spaghetti | BBQ Air Fryer Sausage and Potatoes | Instant Pot Broccoli Cheese Soup | Easy Frito Pie
The Ingredients
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 or thin/angel hair.
- Ground beef – for a lighter alternative, ground turkey 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.
- Velveeta
- Rotel – we use the original Rotel, but you can use another flavor if you prefer.
- Cheddar cheese
How to Make Cheesy Taco Spaghetti
First, reheat the oven to 350ºF. Lightly coat a 2-quart baking dish with non-stick cooking spray; set the dish aside. Next, 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.
Make sure the spaghetti is very well coated in the sauce.
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 the casserole slightly before serving.
What to Serve with the Cheesy Taco Spaghetti
- Sour cream
- Chopped onion or green onions
- Sliced avocados or guacamole
- Diced tomatoes
- Hot sauce
- Chopped peppers
How to Store Leftovers
Keep the leftover Cheesy Taco Spaghetti in an airtight food storage container in the refrigerator. It will stay fresh for up to three days. Reheat individual portions in the microwave.
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Cheesy Taco Spaghetti
Ingredients
- 8 ounces spaghetti
- 1 pound lean ground beef
- 1 1-ounce package taco seasoning
- ⅔ cup water
- 1 10.75-ounce can cream of chicken soup
- 1 10-ounce can Rotel diced tomatoes and green chilies
- 8 ounces Velveeta cheese cubed
- 1 ½ 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.
Last Step:
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