Taco Spaghetti Bake comes together so easily to create this super delicious dinner-time hit! Noodles, taco-flavored ground beef, a diced tomato chili sauce, and gooey layers of Mexican cheese make up this popular Mexican spaghetti pasta dish.
If you love Mexican Recipes like baked ground beef tacos, green chili chicken enchiladas, or white chicken chili and also love savory pasta dishes like baked spaghetti or lasagna you are in for a treat with this meal!
All the flavors of a taco are baked into this simple spaghetti casserole everyone in the family will love!
Why you’ll love this Mexican Spaghetti Recipe!
- Simple Recipe: Combine easy ingredients and dinner is on the table in under 45 minutes.
- Adaptable Recipe: Adjust the spice level easily for your family by changing out the spices and heat level of tomatoes and green chilies.
- Perfect Potluck Meal: Taco Pasta Casserole is always a hit and perfect to take along to a potluck or family event. It's also great for sending to a friend that needs a meal.
Getting dinner on the table easily and quickly is important on busy weeknights. And this no-frills casserole packs all the flavor in little time and with little effort.
And that sure doesn't mean it has to be boring. I love to take classic meals and change them up a bit, like with my Mexican Stuffed Shells. Sure you can serve traditional tacos (and there is so much to love about tacos, right!), but why not try something new and a little different.
This Spaghetti Taco Bake is just that. It's made with simple ingredients that are easy to find and keep on hand so you can have taco pasta for your weeknight win!
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Ingredients
How to Make Taco Spaghetti Casserole
Step 1 | Boil and Drain Pasta
Cook spaghetti pasta in salted water according to package instructions to al dente. Then drain in a colander.
Step 2 | Cook Ground Beef
Meanwhile, in a skillet add ground beef, onion, and garlic and cook until ground beef is browned and cooked through. If there is excess grease drain on paper towels.
Step 3 | Add Ingredients and Stir
Then add taco seasoning, sour cream, heavy cream, Rotel (diced tomatoes and green chilies) to the ground beef and stir together until mixed.
Step 4 | Add Cheese and Spaghetti Noodles
Next, add in half of the shredded cheese and pour drained pasta into meat sauce, add stir to combine.
Step 5 | Pour Spaghetti Taco Mixture in Casserole Dish and Top with Remaining Cheese
Spray 9 x 13 casserole dish with cooking spray. Add in the spaghetti mixture and then top with remaining cheese.
Step 5 | Bake and enjoy!
Bake at 350° for 20 minutes or until cheese is melted.
Tips
- When draining the ground beef leave a small amount of the drippings (1 to 2 tablespoons) for flavor and this will also keep the pasta from being dry.
- To adjust the HEAT - Change up the type of Rotel you use. They have mild, original, and hot. If you like no spice to very little just use diced tomatoes.
- Just keep in mind that taco seasoning packets vary in spice levels. Use what you are used to and like.
- Grating your own cheese gives you the creamiest results. I have found Sargento Brand - Thick Cut Off the Block (not sponsored - I just love it) does a great job at melting too.
- Let the taco spaghetti set in pan about 10 minutes to set up before serving.
Variations and Substitutions:
Frequently Asked Questions
Yes, absolutely. Just make ass directed, but rather than pouring into a casserole dish, just leave it in the skillet. Top with cheese and cover with a lid until cheese melts and then serve. Want it even saucier add in a can of tomato sauce or even a jar of your favorite marinara sauce.
Yes. Be sure to use gluten-free pasta and taco seasoning. Also, shred your own cheese to insure it is not tossed with ingredients containing gluten.
Absolutely. You may want to add a little olive oil as you cook the leaner meats or meat substitutes.
Sure! Go ahead a try your favorite pasta, any kind will work. Different-sized pasta creates a different volume though, so just keep that in mind. A smaller pasta may give you more sauce. Just experiment and have fun with it.
Storage and Reheating
Make Prep Quicker:
For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
Storage:
Cover with foil or plastic wrap or place in an air-tight container and store in the refrigerator for 3 to 4 days.
Freeze:
Taco Spaghetti Bake will freeze for 2 to 3 months when stored in a freezer-safe container, just cover with lid or plastic wrap and foil or place in a freezer zip bag.
Remove the casserole from the freezer and thaw in refrigerator overnight.
Reheat:
To reheat individual servings, place desired amount on a microwave-safe dish and reheat. Start with 1 minute and stir. Then add 30-second intervals until heated to your liking.
You can also reheat it on the stovetop. Add a little extra cream or butter to revive it a little if desired.
What to Serve with Taco Pasta Casserole
This dish is delicious with a simple salad, corn on the cob buttered and sprinkled with tajin, and cheesy green chile bread.
Y'all go ahead and dig on in! It's really good just like it is. Or you may want to add a little more taco flavor, you can add a dollop of sour cream, some cilantro, or any taco topping you enjoy!
More Mexican Dishes to Try:
Other Casserole Recipes you May Enjoy:
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Taco Spaghetti Bake
Ingredients
- 1 pound spaghetti, cooked al dente, drained
- 1 ½ pounds lean ground beef
- salt and pepper, optional (to taste to season ground beef)
- ⅓ cup onions, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup sour cream
- 1 cup heavy whipping cream
- 2 cans Rotel diced tomatoes and chilis, (10 ounce cans)
- 4 cups shredded Mexican or taco blend cheese, divided
Instructions
- Cook spaghetti pasta in salted water according to package instructions to al dente. Then drain in colander.
- Meanwhile, in a large skillet over medium-high heat; add ground beef, saute onion, garlic and salt and pepper (optional to taste). Crumble and cook until ground beef browns and is cooked through (about 5 to 7 minutes).
- Add in taco seasoning, sour cream, heavy cream, and two cans of diced tomatoes and chilies and stir until combined.
- Add ½ of cheese to the mixture and pour in the drained pasta and stir until well combined.
- Spray 9 x 13 casserole dish. Add in the taco spaghetti mixture top with cheese.
- Bake at 350° for 20 to 25 minutes or until cheese is melted and bubbly.
- Let sit for 10 minutes and serve as is or with your favorite taco toppings.
✱ Nikki's Tips
- When draining the ground beef leave a small amount of the drippings (1 to 2 tablespoons) for flavor and this will also keep the pasta from being dry.
- To adjust the HEAT - Change up the type of Rotel you use. They have mild, original, and hot. If you like no spice to very little just use diced tomatoes.
- Just keep in mind that taco seasoning packets vary in spice levels. Use what you are used to and like.
- Grating your own cheese gives you the creamiest results. I have found Sargento Brand - Thick Cut Off the Block (not sponsored - I just love it) does a great job at melting too.
- Let the taco spaghetti set in pan about 10 minutes to set up before serving.
cecilia weaver styles says
Great. I like trying new
recipes!
Nikki Lee says
I am so glad you enjoyed it! I love trying new things too!
Diane Barker says
This was so delicious.
Nikki Lee says
Thank you so much, Diane! It definitely is one of my family's favorites!
BP says
I made this with a package of whole wheat thin spaghetti cooked to package directions and a whole package of taco seasoning. We like Ortega. I used about a third of a cup of Ortega Mild Taco Sauce too. I did drain the grease off the ground beef before adding onions & garlic to pan. I did not add any salt to spaghetti or meat. Topped servings with sour cream. We both liked it. Adding it to my rotation! Thanks!
Nikki Lee says
I am glad you enjoyed and it will makes its way one you meal rotation! 🙂
Pat Stewart says
Awesome. My son and I love it. Quick and easy. Thanks for the recipe.
Nikki Lee says
You are so welcome! Thank you!
Aida says
I made this tonight for my family get together and everyone loved it, even my sister who will eat Mexican but not her first choice. She liked it. I did omit tomatoes because she is not a fan but added sour cream to keep rich n creamy. Delush thank you for sharing
Aida
Nikki - Soulfully Made says
Thank you Aida! I am so glad your family enjoyed it!
Deb Leonard says
I have made several different recipes of this dish and THIS is the best one! The butter adds a touch of richness and using 2 cans of tomatoes keeps it from drying out - even when reheating it for leftovers.
Nikki - Soulfully Made says
Thank you so much Deb! It's one my family loves so I am thrilled you enjoyed it too!
caroline r says
Easy to make ...added a tbsp of taco seasoning.....then with the left overs we added tomato sauce and garlic...it is definitely one I'll make again.... thank you for sharing
denise says
very good plus quick and easy to prepare
[email protected] says
Thank you Denise! I am so thrilled you enjoyed it! We love it at our house!
Yirabeth says
I'd like to make this, but what size cans of Rotel? My local store (sorry, I'm pretty rural here) only had 28oz cans and I'm not sure if they come smaller.
[email protected] says
I use the 10 ounce cans. You can just measure out of your larger can with a measuring cup. I hope you enjoy!
Yirabeth says
Thank you Nikki 🙂
[email protected] says
You are so welcome! <3
Mary says
One word - YUM!! Thanks so much for the delicious share at Weekend Potluck, Nikki!
Hope to see you at the party on Friday - have a great week!
[email protected] says
Thank you so much Mary! I enjoy Weekend Potluck each week! So much yumminess! See you again on Friday! Have a wonderful week!
Mar says
Instructions say add taco seasoning but ingredients don't mention it, how am much.
[email protected] says
2 to 3 tablespoons to taste (I use 3). Sorry about that!
Sylvia Myers says
How much butter??
[email protected] says
Oops - I use 2 tablespoons! I get that fixed. I have also made it without butter it is good too.