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an closeup view of a forkful of this taco spaghetti bake topped with melted cheese and chopped parsley
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5 from 5 votes

Taco Spaghetti Bake

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: American
Keyword: taco spaghetti bake
Servings: 12
Calories: 569kcal


  • 1 lb spaghetti cooked al dente
  • 1 to 1 ½ lb lean ground beef
  • cup onions diced
  • 2 cloves garlic minced
  • 2 to 3 tablespoon taco seasoning
  • 2 cans Rotel diced tomatoes and chilis (10 ounce cans)
  • 2 tablespoon butter
  • salt to taste
  • 3 to 4 cups Mexican or taco blend cheese shredded, (You can use less if desired)


  • Cook spaghetti pasta in salted water according to package instructions to al dente. Then drain in colander.
  • Meanwhile, in a skillet saute onion and garlic until begins to become translucent (1 to 2 minutes). Then add ground beef, season with salt (or garlic salt) to taste. Add in taco seasoning and stir well. Pour in two cans of Rotel. Mix.
  • Pour drained pasta into meat sauce, add in butter and combine.
  • Spray 9 x 13 casserole dish. Add in 1 /2 of spaghetti mixture top with half of cheese, top with rest of spaghetti mixture and then top with remaining cheese.
  • Bake at 350° for 20 minutes or until cheese is melted.


Serving: 1 | Calories: 569kcal | Carbohydrates: 50g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1624mg | Fiber: 6g | Sugar: 4g