Taco Spaghetti

This Taco Spaghetti is the perfect marriage of two comfort food classics—Mexican-inspired tacos and creamy, cheesy spaghetti. It’s bold, cozy, and crowd-pleasing, with zesty flavors and a rich, creamy texture.

Whether you’re feeding a family or prepping for a busy week, this recipe delivers big taste with minimal effort.

Why You’ll Love This Recipe

One-pan comfort: A fun, fusion-style casserole that’s hearty and satisfying.

Family-friendly: Taco flavors and cheesy pasta? Everyone (even picky eaters) will dig in.

Quick & easy: Simple ingredients, easy prep, and minimal cleanup.

Perfect for leftovers: Tastes just as good the next day, maybe even better!

Customizable: Make it spicier, creamier, or even veggie-packed.

Key Ingredients

Ground beef or turkey: The protein base, seasoned with taco spices.

Taco seasoning: Adds all the signature Mexican flavors.

Velveeta cheese: Melts into a creamy, gooey sauce.

Cream of chicken soup: Makes the dish ultra-creamy and comforting.

Ro-tel tomatoes with green chilies: Brings flavor, moisture, and a mild kick.

Spaghetti noodles: A fun pasta twist to the classic taco ingredients.

Cheddar cheese: Baked on top for a golden, melty finish.

How to make Taco Spaghetti

Ingredients

8 ounces spaghetti

1-1/4 pounds lean ground beef or ground turkey

1 (1-oz) package taco seasoning

2/3 cup water

1 can (10.75-oz) cream of chicken soup

1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained

1 (8-oz) package Velveeta cheese, cubed

1-1/2 cups shredded cheddar cheese

Directions

Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan with cooking spray. Set aside.

Cook pasta according to package directions. Drain. Set aside.

In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.

Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.

Bake for 30 minutes or until heated through.

Recipe Notes for Taco Spaghetti

Pasta Tip: Cook your spaghetti to al dente (firm to the bite), since it will bake in the oven and continue to soften slightly. Overcooked pasta can become mushy.

Use Freshly Shredded Cheese: For the best melt and creaminess, shred your cheddar from a block instead of using pre-shredded (which often contains anti-caking agents that affect melting).

Velveeta Substitutes: If you don’t have Velveeta, you can substitute it with a mix of cream cheese and shredded cheddar (about 4 oz each), or use any melting cheese like American or Monterey Jack for a similar creamy texture.

Don’t Drain the Ro-tel: The liquid from the diced tomatoes with chilies adds extra flavor and moisture—don’t skip it!

Choose Your Protein: Ground beef is classic, but you can lighten things up with ground turkey or even a plant-based meat alternative.

Make it a One-Pot Meal: If you’re skipping the baking step, you can finish this recipe entirely in the skillet. Once the cheese is melted and everything is combined, simply serve it hot.

Boost the Flavor: Add minced garlic or chopped onions to the skillet when browning the meat for even more depth.

Spice It Up: For a bolder kick, stir in chopped jalapeños, chipotle in adobo, or a pinch of cayenne with the taco seasoning.

Nutrition Information:

Beans With Pork Chorizo And Queso Fresco Guisado

Hatch Green Chile Garlic Butter

Spaghetti Alla Puttanesca

YIELD: 6 SERVING SIZE: 1

Kitchen Equipment Needed

Large skillet

Medium pot (for boiling pasta)

9×9-inch baking dish

Cooking spray

Wooden spoon or spatula

Cheese grater (if shredding your own cheese)

Recipe Swaps & Variations

Make it spicy: Use hot Ro-tel or add a dash of cayenne.

Add veggies: Stir in black beans, corn, or bell peppers.

Use a different soup: Cream of mushroom or cheddar cheese soup also work well.

Try different cheese: Pepper jack or Monterey Jack can add a flavorful twist.

Make it gluten-free: Use gluten-free pasta and soup.

How to Store Leftovers

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.

Reheat: Microwave individual portions or reheat in the oven at 325°F until warmed through.

Food & Drink Pairings

Sides: Mexican street corn, black beans, or a crisp green salad.

Drinks: A cold Mexican lager, horchata, or sparkling lime water.

Extras: Serve with tortilla chips and salsa or sour cream on the side.

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. You might want to add some green chilies to mimic the flavor of the canned Rotel tomatoes.

Can I make my own taco seasoning for this recipe?

Absolutely! You can definitely make your own taco seasoning using a blend of spices such as chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper.

How do I ensure the ground beef or turkey is well cooked?

The key is to break up the ground meat as it cooks, ensuring all pieces are browned and no pink remains. Using a spatula or wooden spoon works well for this.

What if I don’t have Velveeta cheese? What can I use instead?

You can substitute Velveeta with other types of cheese that melt well such as cheddar, Monterey Jack, or Colby. You could also consider using a combination of cream cheese and shredded cheese for a similar creamy, melty effect.

What should I do if my mixture is too thick?

If your mixture is too thick, you can add a little milk or water until you reach the desired consistency. Remember to add these liquids gradually, stirring in between, so you don’t make the mixture too thin.

Can I use a different type of pasta?

Yes, you can use any type of pasta that you prefer or have on hand. Just make sure to adjust the cooking time according to the pasta’s instructions.

What can I substitute for the cream of chicken soup?

You can substitute cream of chicken soup with cream of mushroom soup or a mixture of chicken broth and cream cheese for a similar creamy texture.

Can I use a different type of cheese instead of Velveeta?

Yes, you could substitute Velveeta with another type of soft, melting cheese like Monterey Jack or Colby. Keep in mind that the flavor and texture may vary.

Can I make this recipe vegetarian?

Yes, you can replace the ground beef with a plant-based meat substitute or with additional vegetables like bell peppers and black beans to make this recipe vegetarian.

Can this dish be made ahead of time and stored?

Yes, you can prepare the dish up to the point of baking, then cover and refrigerate it for up to a day in advance. You may need to extend the baking time by a few minutes if baking from chilled. It can also be frozen.

Thaw in the refrigerator and bake as directed. Leftovers can be stored in the refrigerator and reheated in the microwave.