This post may contain affiliate links. Please read our disclosure policy.

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!

Mexican Spaghetti Pasta plated and topped with sour cream, tomatoes, tortilla strips, and cilantro.

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!

Ingredients

  • Spaghetti Noodles: Cook pasta noodles to al dente as package instructions indicate. I like to add a little salt while cooking.
  • Lean Ground Beef: Use lean ground beef so that it isn’t too greasy.
  • Onion & Garlic: The aromatic veggies make this dish taste amazing.
  • Taco Seasoning: Use your favorite or even homemade. You can adjust the spice level here by using a mild or keeping it original.
  • Sour Cream: A little tang and creamy factor.
  • Heavy Cream: This adds a super creamy texture to the dish.
  • Diced Tomatoes and Green Chiles: Rotel (original) is a well know brand, but you can use your favorite store brand as well. Rotel does carry different spice levels – mild, original, and hot. And hot is really hot! I made the mistake once and our mouths were on fire!
  • Mexican, Taco Blend, or Shredded Cheddar Cheese: Cheese tops off this dish with its gooey goodness.
Image of ingredients to make taco spaghetti bake.

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.

Cooked Spaghetti Noodles in a green 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.

Cooked ground beef, onions, and garlic in a black skillet.

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.

Collage images: adding in ingredients to ground beef and then stirring together.

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.

Collage images: adding in half of shredded cheese to ground beef mixture and then drained pasta; stirring together.

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.

2 Collage images: spaghetti taco mixture placed in casserole dish then topped with remaining shredded cheese ready to bake.

Step 5 | Bake and enjoy!

Bake at 350° for 20 minutes or until cheese is melted.

Fresh out of the oven taco spaghetti bake topped with fresh chopped cilantro.

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:

  • Want it even saucier? Add in a can of tomato sauce and extra heavy cream.
  • Love extra spice? Change up the Rotel or taco seasoning. You can also add in more diced chilies or even jalapenos.
  • Cheesier is your thing! Add a block of Velveeta to the mixture and it will be extra cheesy and creamy.
  • If the kiddos in the house are really young and don’t want this to have much spice – just use diced tomatoes and a mild taco seasoning. The recipe isn’t really very hot as is just has a little kick.
Taco spaghetti bake served on a rustic gray plate with a fork full of a bite ready to eat.

Frequently Asked Questions

Can I make taco spaghetti without baking?

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.

Can I make this gluten-free?

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.

Can I make this with ground chicken, turkey, or a plant-based ground meat substitute?

Absolutely. You may want to add a little olive oil as you cook the leaner meats or meat substitutes.

Can I use a different pasta?

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.

Taco spaghetti bake with a slic remove in a white casserole dish.

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!

Plated Taco Spaghetti Bake topped with fresh cilantro set on a wooden table with casserole dish in the background.

More Mexican Dishes to Try:

Other Casserole Recipes you May Enjoy:

Hungry for more easy, home-cooked, delicious recipes?

Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.

Up Close feature image of plated taco spaghetti bake with taco toppings.
Recipe
4.93 from 13 votes

(click stars to rate)

Taco Spaghetti Bake

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Author: Nikki Lee
Baked spaghetti pasta, taco flavored ground beef, a diced tomato and chili sauce, and gooey layers of Mexican cheese brought together to create this delicious family-pleasing TACO SPAGHETTI BAKE.  All the flavors of a taco baked into a pasta casserole dish!
Add to Shopping List

Ingredients 

  • 1 pound spaghetti, cooked al dente, drained
  • 1 ½ pounds lean ground beef
  • salt and pepper, optional (to taste to season ground beef)
  • 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.

Notes

  • 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.

Nutrition Information

Serving: 11 serving Calories: 458kcal (23%) Carbohydrates: 35g (12%) Protein: 25g (50%) Fat: 24g (37%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 97mg (32%) Sodium: 478mg (21%) Potassium: 482mg (14%) Fiber: 3g (13%) Sugar: 5g (6%) Vitamin A: 1048IU (21%) Vitamin C: 8mg (10%) Calcium: 268mg (27%) Iron: 3mg (17%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

Did You Make This?I love to see what you made! Tag me @soulfullymade_ and hashtag #SoulfullyMade
Pin Recipe Tag on Insta Share on Facebook Leave Review

Please share

4.93 from 13 votes (8 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

RATE THIS RECIPE




This site uses Akismet to reduce spam. Learn how your comment data is processed.

27 Comments

  1. 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!

  2. 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

  3. 5 stars
    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.

  4. 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

  5. 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.

  6. 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!