Taco spaghetti combines the bold flavors of tacos with creamy pasta for an easy, cheesy dinner made with ground beef, Velveeta, and Rotel.
You know those nights when you’re staring into your pantry, hoping dinner inspiration will magically appear? That’s exactly how taco spaghetti was born in my kitchen. It was a mix of desperation and creativity, honestly. I had some leftover spaghetti, half a block of Velveeta that was dangerously close to expiring, and one trusty packet of taco seasoning. I thought, Why not?
The first time I made it, I wasn’t even sure it would work. But when I pulled that bubbling, cheesy masterpiece out of the oven, the smell alone had everyone gathering around the table like moths to a flame. My youngest declared it “the best thing ever,” which is high praise coming from someone who eats about five foods total.
Now, taco spaghetti has become our go-to for Taco Tuesdays when we want to switch things up. It’s comforting, flavorful, and just a little bit unexpected. Plus, who doesn’t love a cheesy pasta dish?
Why You’ll Love This Cheesy Taco Spaghetti Recipe?
Let’s be honest, this recipe isn’t winning any fancy awards, but that’s part of its charm. Here’s why it’s a keeper:
- It’s Quick: You can have dinner on the table in under 45 minutes.
- One-Pot-ish: Okay, two pots if we’re being technical, but it’s still minimal cleanup.
- Cheesy Comfort: If you love tacos and pasta, this is your perfect mashup.
- Family Favorite: Even picky eaters can’t resist its cheesy, taco-spiced goodness.
- Customizable: Want it spicier? Throw in some jalapeños. Prefer turkey over beef? Go for it.
Ingredient Notes:
Here’s what makes this dish so special:
- Spaghetti: The base of the dish—though feel free to swap for your favorite pasta shape.
- Ground Beef: Provides the savory, hearty flavor. You can use turkey or chicken if you want something leaner.
- Taco Seasoning: The zesty spice blend that gives it that taco vibe.
- Velveeta Cheese: The key to that creamy, melty sauce we all love.
- Rotel Tomatoes and Green Chilies: Adds a tangy, slightly spicy kick.
- Cream of Chicken Soup: Ties everything together with its creamy texture.
- Cheddar Cheese: The bubbly, golden topping that makes this dish irresistible.
Pro Tip: Use freshly grated cheddar for the best melt—it makes all the difference!
How To Make Cheesy Taco Spaghetti?
Making taco spaghetti is easier than you think. Here’s how:
Step 1: Preheat and Prep
First, preheat your oven to 350ºF and grease a 9×9-inch baking dish. Trust me, you’ll thank yourself when cleanup is a breeze later.
Step 2: Cook the Spaghetti
Boil your spaghetti according to the package instructions. Drain it and set it aside. Easy, right?
Step 3: Brown the Meat
In a large skillet, cook the ground beef (or turkey) over medium-high heat until it’s browned and fully cooked. Drain the excess fat—no one wants a greasy casserole.
Step 4: Add the Taco Magic
Stir in the taco seasoning and water. Let it simmer for a few minutes so the flavors really soak into the meat. It smells amazing already, doesn’t it?
Step 5: Make the Sauce
Lower the heat and add the cream of chicken soup, Velveeta cubes, and undrained Rotel. Stir constantly until the cheese is fully melted, and the sauce is smooth and creamy.
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Step 6: Combine and Assemble
Toss the cooked spaghetti into the skillet and mix until every strand is coated in that cheesy, taco-spiced sauce. Pour it all into your prepared baking dish and spread it out evenly.
Step 7: Top and Bake
Sprinkle shredded cheddar cheese over the top, then bake for about 30 minutes. You’ll know it’s ready when the cheese is bubbly and golden.
Storage Options:
Got leftovers? Lucky you! Here’s how to store them:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the microwave or oven.
- Freezer: Assemble the dish without baking and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Variations and Substitutions:
Want to switch things up? Here are some ideas:
- Protein Swap: Use shredded chicken, ground pork, or even black beans for a vegetarian twist.
- Spice Level: Add diced jalapeños or hot sauce for extra heat, or stick with mild taco seasoning if you prefer.
- Cheese Choices: Substitute cheddar with Monterey Jack, pepper jack, or a Mexican blend.
- Gluten-Free: Use gluten-free pasta and a gluten-free cream of chicken soup.
What to Serve with Cheesy Taco Spaghetti?
This dish is delicious on its own, but pairing it with sides takes it to the next level:
- Tortilla Chips: Perfect for scooping up any extra sauce.
- Fresh Salad: A crisp salad with lime vinaigrette balances the richness.
- Mexican Rice: A classic side that complements the flavors perfectly.
Frequently Asked Questions:
Can I make taco spaghetti ahead of time?
Absolutely! Assemble it, cover it, and refrigerate. When you’re ready to eat, bake it fresh.
Can I use fresh tomatoes instead of Rotel?
Sure! Dice about a cup of fresh tomatoes and add a pinch of diced green chilies for flavor.
How do I reheat leftovers?
For the best results, reheat in the oven at 350ºF. The microwave works too, but the oven keeps the texture just right.
So, are you ready to dive into this cheesy, taco-flavored pasta goodness? Give it a try and let me know how it turns out. I’d love to hear about your twists—did you add extra heat or sneak in some veggies? Share your thoughts in the comments below!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
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!
