Cheesy Taco Spaghetti – Looking for a fun twist. On your classic spaghetti dinner? This Cheesy Taco Spaghetti. Is the perfect fusion of two family favorites—tacos and pasta. Packed with seasoned ground beef, and creamy Velveeta. And a zesty kick from Rotel tomatoes. And green chilies. This dish is as comforting. As it is flavorful. Ready in just 45 minutes. It’s a great weeknight meal. That the whole family will love. Whether you’re cooking for a busy weeknight. Or a cozy weekend dinner. This recipe is sure to satisfy everyone. At the table.
The first time I made this Cheesy Taco Spaghetti. I was searching for something. That combined my family’s love for tacos. With their obsession with cheesy pasta. My husband was intrigued. By the idea of taco flavors. In a spaghetti dish. And our child couldn’t wait. To try a new twist. On their favorite dinner. As soon as the cheesy, savory aroma. Filled the kitchen. I knew I had a hit. On my hands. When we all sat down to eat. It was unanimous—this was a winner! The combination of seasoned beef, melty cheese, and tender pasta. Made it an instant favorite. That we now make. On a regular basis.
What makes this Cheesy Taco Spaghetti truly special?
This Cheesy Taco Spaghetti. Brings together the best of both worlds. By combining the bold, spicy flavors of tacos. With the comforting, cheesy goodness of a pasta bake. The taco-seasoned ground beef. Paired with the creamy Velveeta. And sharp cheddar. Creates a rich. And satisfying dish. That’s both hearty and delicious. The addition of Rotel tomatoes. And green chilies. Adds just the right amount of zest. Making each bite. A delightful mix of flavors. And textures. This recipe is easy to make. Customizable with your favorite toppings. And perfect for feeding. A hungry crowd.
What You Need To Make This Cheesy Taco Spaghetti Recipe?
Spaghetti: The base of this dish. Spaghetti adds a classic pasta texture. That holds up well. To the rich sauce. And cheesy topping.
Ground Beef or Turkey: Both options work great. But using lean ground beef or turkey. Keeps the dish from becoming too greasy. While still providing plenty of flavor.
Taco Seasoning: This seasoning blend. Adds the signature taco flavor. To the meat. Making the dish. Truly feels like a taco-pasta hybrid.
Unsalted Cream of Chicken Soup: This adds a creamy base to the sauce. Balancing out the spices. And enhancing the overall texture.
Rotel Diced Tomatoes and Green Chilies: These tomatoes bring a bit of acidity. And a spicy kick to the dish. Complementing the richness of the cheese. And meat.
Velveeta Cheese: The key to the dish’s creaminess. Velveeta melts smoothly. Creating a luscious, cheesy sauce. That coats every strand of spaghetti.
Shredded Cheddar Cheese: Sprinkled on top before baking. The cheddar adds an extra layer of cheesy goodness. Creating a golden, bubbly finish.
Steps To Make Cheesy Taco Spaghetti:
Step 1: Preheat Oven: Begin by preheating your oven. To 350ºF. Lightly coat a 9×9-inch baking dish. With cooking spray. And set it aside.
Step 2: Cook Pasta: Cook the spaghetti. According to the package instructions. Once it’s al dente. Drain it. And set it aside.
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Step 3: Prepare the Meat: In a large skillet. Cook the ground beef (or turkey). Over medium-high heat. Until it’s fully browned. And no longer pink. Drain any excess fat. From the skillet. Return the cooked meat to the skillet. Add the taco seasoning and water. And stir. Until well combined. Let it cook. For about 5 minutes. To let the flavors meld together.
Step 4: Make the Sauce: Reduce the heat to low. Then stir in the cream of chicken soup, and Velveeta cubes. And the undrained Rotel tomatoes. Keep stirring. Until the Velveeta melts completely. And the sauce is smooth. And creamy.
Step 5: Combine and Assemble: Add the cooked spaghetti to the skillet. Stirring until the pasta is fully coated. In the cheesy taco sauce. Transfer the mixture. To the prepared baking dish. And spread it out evenly. Sprinkle the shredded cheddar cheese on top.
Step 6: Bake: Place the dish. In the preheated oven. And bake for about 30 minutes. Or until the cheese on top is melted. And bubbly. And the casserole is heated through.
Step 7: Serve: Once done. Remove from the oven. And let it cool slightly before serving. Enjoy this cheesy, taco-flavored twist on spaghetti!
Tip:
For an even richer flavor. Try using a mix of ground beef and chorizo. In this Cheesy Taco Spaghetti. The chorizo adds a smoky, spicy kick. That complements the creamy cheese sauce perfectly. If you want to save time. You can prepare the taco meat mixture in advance. And store it in the fridge. When you’re ready to cook. Just reheat it. And continue with the recipe. Also, don’t be afraid. To customize the toppings. Add some diced avocado. A dollop of sour cream. Or a sprinkle of cilantro. To elevate the dish. Even more.
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes. You can prepare the dish ahead of time. And store it in the refrigerator before baking. When ready to serve. Simply bake it in the oven. Until heated through.
Can I use a different type of pasta?
Absolutely! While spaghetti is traditional. You can use any pasta you like—penne, rotini. Or even macaroni would work well in this dish.
Can I make this recipe spicier?
If you love heat. Feel free to add extra diced green chilies and a dash of hot sauce. Or even some chopped jalapeños to the mix.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Taco Spaghetti
Ingredients
- 8 ounces of spaghetti
- 1 1/4 lb of lean ground beef or ground turkey
- 1 1-ounce packet of taco seasoning
- 2/3 c of water
- 1 10.5-ounce can of unsalted cream of chicken soup
- 1 10-ounce can of Rotel diced tomatoes and green chilies, undrained
- 1 8-ounce package of Velveeta cheese, cut into cubes
- 1 1/2 c of shredded cheddar cheese
Instructions
- Preheat your oven to 350ºF. Lightly coat a 9x9-inch baking dish. With cooking spray. And set it aside.
- Cook the spaghetti. According to the package instructions. Then drain. And set it aside.
- In a large skillet. Cook the ground beef. Over medium-high heat. Until it’s browned. And no longer pink. Drain off any excess fat. Then return the meat. To the skillet. Add the taco seasoning and water. Stirring to combine. Let the mixture simmer. For about 5 minutes.
- Reduce the heat to low. And stir in the cream of chicken soup, and Velveeta cubes. And undrained Rotel tomatoes. Cook, stirring constantly. Until the cheese is fully melted. And the mixture is smooth.
- Add the cooked spaghetti to the skillet. And stir until the pasta is well-coated. With the sauce. Transfer the mixture. To the prepared baking dish. And sprinkle the shredded cheddar cheese. Evenly over the top.
- Bake for 30 minutes. Or until the dish is heated through. And the cheese on top is melted. And bubbly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
