Taco spaghetti is a cheesy baked dish made with spaghetti, ground beef, onion, Rotel, cheese soup, Velveeta, sour cream and cheddar cheese!
This taco spaghetti recipe is a fun Tex-Mex spin on a delicious weeknight meal. We enjoy this with some crock pot queso blanco, nacho sloppy joes, and lemon cream cheese bread.
Taco Spaghetti
Taco Spaghetti
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Why you’ll love this recipe!
📌 Lots of cheesy goodness in the sauce and baked on top.
📌 Kick of flavor from the Rotel and taco seasoning.
📌 Sour cream mixed in to create the perfect creamy sauce.
Taco Spaghetti Ingredients
- Pasta – Spaghetti noodles.
- Meat – Ground beef.
- Onion – Yellow, diced.
- Garlic – Fresh cloves, minced.
- Seasoning – Taco seasoning packet.
- Water – Cold, filtered.
- Rotel – Or any other brand of diced tomatoes and green chiles.
- Cheese – Cheddar cheese soup; Velveeta, cubed; shredded cheddar cheese.
- Sour cream – Full fat works best for this recipe. Can also use plain greek yogurt.
- Garnish – Chopped cilantro.
We use Velveeta in this recipe because it melts perfectly!
How do you make taco spaghetti? (step-by-step directions)
⭐ First, cook pasta to just al dente according to package directions. Set aside. In a large skillet, cook the ground beef, onion and garlic until the beef is browned and the onion is tender. Drain grease if needed.
⭐ Next, stir in the water and taco seasoning and cook, stirring occasionally until most of the water has cooked off. Add the Rotel, cheese soup and Velveeta. Cook, stirring until the Velveeta has fully melted.
⭐ Then, remove from heat and add the sour cream. Stir to combine. Then add the cooked spaghetti and toss to combine.
⭐ Finally, transfer the pasta mixture to a casserole dish, sprinkle with the shredded cheddar cheese and cook until the cheese is melted and the edges of the dish are bubbly. Sprinkle with cilantro and serve.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Try not to overcook the pasta or it may become mushy.
Preparation
What kind of pasta to use for taco spaghetti?
Well, because it’s called taco spaghetti, we used spaghetti. But you could really use any shape pasta for this recipe, long or short. It will all be delicious!
Do I have to cook the spaghetti before baking?
In this recipe the spaghetti needs to be cooked before baking. If you like a firmer noodle in your casserole, boil them a few minutes less than you normally would and drain immediately.
Do you bake pasta covered or uncovered?
We bake this dish uncovered so the cheese gets crispy and delicious around the edges. If you do not like crispy cheese you can cover it while baking, just be sure that the foil does not touch the cheese or it will stick.
Top with fresh cilantro or green onion.
Storage and leftovers
Can you make taco spaghetti ahead of time?
You can absolutely put this dish together a day or two ahead and then bake it when you’re ready! Cover with a lid or foil and store in the refrigerator until ready to bake.
Can taco spaghetti be frozen?
Yes, taco spaghetti can be frozen before or after cooking. If freezing after cooking, make sure to allow it to cool before covering and freezing.
You can even dish it out into individual containers and then freeze for quick lunches and dinners. We like to use these leftovers storage containers.
Can you cook taco spaghetti from frozen?
You can cook this from frozen if the dish you are using is freezer to oven safe. You will need to add about one hour of cook time, and you will want to cover it with foil for at least the first 45 minutes of baking.
You can also add sliced avocado, olives, and chopped onion!
Tips and tricks
✅ Add some red pepper flakes or chopped jalapenos to the sauce for a little spice.
✅ Top with some sliced black olives and fresh tomato to really give it that taco feel!
✅ Use our homemade taco seasoning recipe instead of the taco seasoning packet.
✅ Use whatever shape of pasta you’d like or whatever you have on hand.
My kids ask for this all the time!
Frequently asked questions
Can I use ground turkey or chicken instead of beef in this recipe?
Yes, you can definitely use ground turkey or chicken as a substitute for beef. Just make sure to cook it thoroughly until no longer pink before proceeding with the recipe.
Can I adjust the level of spiciness in this recipe?
Yes, you can adjust the spiciness of the dish by modifying the amount of taco seasoning or by adding additional spices like chili powder, cayenne pepper, or hot sauce to suit your taste preferences.
What else can I add to the taco spaghetti?
This is a great recipe for tossing in whatever veggies you have in the crisper drawer! Try it with zucchini, peppers, mushrooms, olives, fresh tomatoes! You can top with more veggies too like sliced avocado and pico de gallo.
Do your future self a favor and make two – freeze one for later!
What to enjoy with our taco spaghetti recipe (serving suggestions)
This is a quick and easy hit at our house, the kids devour it! We usually make chicken nachos, Mexican corn salad, red rice, or corn fritters to go with it.
Try it with all your favorite pasta shapes!
More great taco inspired recipes
- Mahi Mahi tacos
- Air fryer BBQ chicken tacos
- Mexican pizza
- Taco casserole
- Mexican lasagna
- Taco soup
- Easy chicken taco casserole
- Mexican cornbread casserole
- See all our Mexican inspired recipes!
Other awesome spaghetti recipes
- Spaghetti carbonara
- Chicken spaghetti
- Baked spaghetti
- Instant pot spaghetti
- Microwave spaghetti squash
- See all our easy pasta recipes!
😍😍😍
Tools we love
- Glass casserole dish with lid – I love this dish, it can go from freezer to oven!
- Wooden spatula – My wooden spatulas are my absolute favorite to stir with. I don’t know why, but I feel like a real cook when I use them.
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How to Make Taco Spaghetti
Taco Spaghetti
Ingredients
- 1 pound spaghetti noodles
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- ½ cup water
- 2 cans Rotel 10 ounces each
- 1 can cheddar cheese soup 10.5 ounces
- 8 ounces Velveeta cubed
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- fresh chopped cilantro for garnish
Instructions
- Cook pasta al dente according to package directions, drain.
- Meanwhile in a large skillet, cook the ground beef, onion and garlic until the beef is browned and the onion is tender. Drain, if needed.
- Stir in the water and taco seasoning and cook, stirring occasionally, until most of the water has cooked off, about 5 minutes.
- Add the Rotel, cheese soup and Velveeta. Cook, stirring, until the Velveeta has fully melted. Remove from heat and stir in the sour cream.
- Add the cooked spaghetti, and toss to combine.
- Transfer the pasta mixture to a 9x13 casserole dish. Sprinkle the shredded cheddar evenly over the top.
- Cook in preheated a 350℉ oven for 20 minutes, or until the cheese has melted and the edges of the dish are bubbly.
- Sprinkle with chopped cilantro.
Notes
Nutrition
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Taco Spaghetti
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Beth says
This is so fun! I actually have all the ingredients in my pantry right now, so I think I’ll make this for dinner tonight. Does it change anything if I use macaroni? That’s all I have.
Erin says
Let me tell you, this dish was just too irresistible! It’s a fun twist on spaghetti, cheesy, and packed with flavor! Need another round soon!
Sandra says
This was delicious! My kids loved it and were asking for more! This will definitely be on my weekly meal plans!
Allyson Zea says
Wow, this has so many of my favorite flavors! It was so delicious!
Janelle says
Oh my goodness I can’t get enough of this stuff. Soooo darn tasty! Thanks!
Catalina says
Taco Spaghetti was a delightful twist on our usual taco night! The kids and adults alike loved the fun combination. It’s like the best of both worlds – tacos and pasta!