Taco Spaghetti

Taco Spaghetti Recipe – THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, Velveeta, diced tomatoes with green chilies, spaghetti noodles, cream of chicken soup and cheddar cheese. CRAZY good! Kids and adults gobbled this up – even our picky eaters! This is our favorite Mexican casserole!

Taco Spaghetti - THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, velveeta, diced tomatoes with green chilies, spaghetti, cream of chicken soup and cheddar cheese. CRAZY good! Everyone cleaned their plates - even our picky eaters! Our favorite Mexican casserole!

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Rotel Taco Spaghetti

Stop what you are doing and make this Taco Spaghetti for dinner! It is THE BEST! I could not stop eating this casserole. I loved every single thing about it!! Taco meat, Velveeta, diced tomatoes and green chilies, spaghetti, and cheddar cheese. Seriously delicious! We served this with some black beans for an easy weeknight dinner!

How to Make Taco Spaghetti

This casserole is easy to make with only a few simple ingredients. Bring a large pot of water to a boil over high heat. Add spaghetti noodles and cook to al dente. Drain. 

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

Stir in cream of chicken soup, Velveeta, and Rotel tomatoes. Reduce heat to low, and simmer until the cheese melts, stirring constantly. Stir in cooked spaghetti and pour into a baking dish that has been sprayed with nonstick cooking spray. Top with shredded cheese. Bake in a preheated oven until bubbly. Garnish with your favorite taco toppings.

Helpful Tips & Frequently Asked Questions

  • Is Taco Spaghetti spicy? If you are worried about the heat, make sure to buy the Mild can of Rotel diced tomatoes and green chilies.
  • Substitutions/Additions
    • onions
    • bell peppers
    • corn
    • green chiles
    • cilantro
    • black beans
    • red pepper flakes
  • I use cheddar cheese in this recipe. You can substitute Mexican cheese blend.
  • Here is our recipe for Homemade Taco Seasoning made with Chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
  • Can Taco Spaghetti be made in advance? Yes. This spaghetti casserole can be made ahead of time and refrigerated overnight or even frozen for later. 
  • Store leftovers in an airtight container in the refrigerator,
    • Reheat in the microwave.
Taco Spaghetti - THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, velveeta, diced tomatoes with green chilies, spaghetti, cream of chicken soup and cheddar cheese. CRAZY good! Everyone cleaned their plates - even our picky eaters! Our favorite Mexican casserole!

What to Serve with Taco Spaghetti Casserole

When it comes to serving up this scrumptious spaghetti, there are some fantastic side options to complete your meal. A zesty side salad with fresh greens, cherry tomatoes, and a tangy cilantro-lime dressing is a perfect choice. You can also whip up some classic Mexican rice or refried beans for an extra hearty touch. Don’t forget to set out some tortilla chips with a bowl of homemade guacamole and salsa – they’ll add a delightful crunch and a burst of flavor to your taco-inspired feast. And of course, a dollop of sour cream or a sprinkling of chopped green onions as garnish for your spaghetti can take it to the next level. So, get ready to enjoy a delightful Mexican-inspired meal with these great accompaniments!

Looking for more side dish options? Here are some popular recipes from the website:

Southwestern Green Beans

Southwestern Green Beans with Rotel- only 4 ingredients and ready in about 20 minutes! Oven-roasted green beans, Mexican Rotel tomatoes,…

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Taco Spaghetti

Yield: 6 people
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Taco Spaghetti – THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, velveeta, diced tomatoes with green chilies, spaghetti, cream of chicken soup and cheddar cheese. CRAZY good! Everyone cleaned their plates – even our picky eaters! Our favorite Mexican casserole!

Ingredients:

Instructions:

  • Preheat oven to 350ºF. 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.

Notes:

  • Is Taco Spaghetti spicy? If you are worried about the heat, make sure to buy the Mild can of Rotel diced tomatoes and green chilies.
  • Substitutions/Additions
      • onions
      • bell peppers
      • corn
      • green chiles
      • cilantro
      • black beans
      • red pepper flakes
  • Can Taco Spaghetti be made in advance? Yes. This spaghetti casserole can be made ahead of time and refrigerated overnight or even frozen for later. 
  • Store leftovers in an airtight container in the refrigerator,
      • Reheat in the microwave.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
Taco Spaghetti - THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, velveeta, diced tomatoes with green chilies, spaghetti, cream of chicken soup and cheddar cheese. CRAZY good! Everyone cleaned their plates - even our picky eaters! Our favorite Mexican casserole!
Taco Spaghetti - THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, velveeta, diced tomatoes with green chilies, spaghetti, cream of chicken soup and cheddar cheese. CRAZY good! Everyone cleaned their plates - even our picky eaters! Our favorite Mexican casserole!
Taco Spaghetti - THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, velveeta, diced tomatoes with green chilies, spaghetti, cream of chicken soup and cheddar cheese. CRAZY good! Everyone cleaned their plates - even our picky eaters! Our favorite Mexican casserole!

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Comments

  1. We loved this. Super fast and easy. I used Barilla gluten free elbow pasta and cream of chicken soup. I only used #1 beef because I didn’t want to open another pkg. We will def make this again!

  2. I made this tonight and we loved it! I used the original Rotel and followed all directions as listed except that I put in more spaghetti. I was concerned 8oz wasn’t enough so I put in about 9oz of spaghetti and used a 9×12 pan. 30 minutes and it was perfect.
    I was concerned that the Velveeta taste might be too strong but the tastes meld together perfectly. This recipe is easy and quick not to mention delicious! Thank you for the recipe, it’s a keeper!

  3. Made this for Sunday dinner and it was very good!
    I used a 16 oz box of spaghetti, since this makes so much meat sauce
    One thing I would do next time is leave out the cream of chicken soup
    For the Velveeta, I used the Queso Blanco flavor and added a couple of dashes of Lawry’s seasoned salt
    Thank you for another delicious recipe!

  4. It’s cooking right now, as we speak! What are some serving suggestions? I was thinking on a tortilla or in a bowl but with lettuce, sour cream, & taco sauce?

  5. I just want you to know that every time I see a recipe from you I can’t post it fast enough! Everything you post is good, fir for a family and something I know I can make. Thank you for ALL your recipes! I will try this one over the week end. I know we will love it!
    Keep posting! ❤️❤️❤️❤️❤️❤️❤️

  6. Just made this. It was a little spicy. I need to make it for 12 ladies. Thinking maybe double it but put 1 can of tomatoes and 1 can of Rotel. Perhaps add a chopped onion. Think that would work? Enjoyed it. Thanks.

  7. How about cream of celery or mushroom? Not being a vegetarian, I am not sure if canned soups are made with chicken stock. However there are lots of vegetarian/vegan recipes for homemade cream soups you can “Google.”

  8. Love this recipe. I have used this recipe for years for home, potlucks, guests.
    This recipe makes a large amount. I do feel like the pasta amount is off for this recipe. With 8 oz. of pasta there is way too much sauce. I double the pasta to 1 lb. of cooked spaghetti. That still leaves lots of sauce. Many times I have doubled the sauce recipe, added 2 lbs. of cooked spaghetti, mixed the cheese in, put in an crockpot and brought to basketball potlucks, served with crusty bread. It was always eaten.

    Thanks for the fabulous recipe! We enjoy it so much.

  9. I made this for my family. It was a HUGE hit. Definitely will be making it again (and again). I made it with ground chicken, because that’s what I had in the freezer.

  10. I just loooove this stuff! Have been making it at least monthly for a while now. It’s just my adult daughter and myself so we have it 2 nights in a row. It’s just as good reheated on the 2nd night!

  11. What are the freezing directions? Make it completely like recipe says, then just freeze instead of bake? My daughter is due in a few weeks and I was going to stock her freezer with some meals. I think they would love this! Thank you~

  12. This was delicious. I used cream of mushroom and a can of regular diced tomatoes because that’s what I had. I also used elbow noodles. My picky son and hubby devoured this meal.

  13. This has become one of our normal rotations! It is SOOOO good! the only thing I do different, is I add some green onions INTO the meat mixture and more on top of the cheese after baking! Its delish!

  14. I just made this tonight! It smells as good as it tastes I followed this recipe as given it was not a 9×9 lol it must have morphed big while cooking.. no worries left overs in hubby’s future I do hope it freezes well and the defrost won’t make it mushy! I need to get use to cooking for two! I could only have a few bites because I’m on a carb restriction diet I did add some fresh chopped peppers so it would add color and a little more punch of HOT! Perfect … Thanks Love for sharing this. If you have any Keto gems hiding don’t be selfish share share please.
    Love & Light From the Pacific Northwest

  15. We love this recipe. But tonight I am going to make it different & use rotisserie chicken in place of the ground beef. Thank you for all your wonderful tasting recipes!

  16. This is soooo good!! My hubby was kinda eh about a “taco spaghetti” but is now a hardcore fan! This is in our Taco Tuesday rotation!!

  17. Love this recipe! But, when adjusting the serving size, for ingredients, the baking dish size doesn’t change accordingly. I know, I know, I know…but there are always going to be newbies and when you’re making this for 12 people, it isn’t gonna fit in a 9 x 9 pan. Peace and Love Y’all! ♥

  18. I dont have any cream of chicken soup. Just. Chicken. Broth. Could I just leave soup out or use broth

  19. I just made this tonight. Everyone loved it. Thank you so much for creating a simple and fast dinner. I will definitely be adding this to my rotation. We have plenty for left-overs tomorrow which means that I won’t have to cook. Extra brownie points for you!! I love you for making my life easier.

  20. I made this last night and it was amazing! Definitely going in to my dinner rotation! It came together fast and easy and was sooooo yummy! Thanks!

  21. I make this often and it’s amazing. Today I didn’t have everything I needed, so I made a few substitutions (cream of mushroom soup, 24oz jar of mild salsa ( instead of rotel) and a small can of tomato paste). Turned out really good.

  22. Omg this is so good! A hit with the whole family!! Only thing I had to do differently was make my own cream of chicken soup because our family has several stock allergies and canned cream of chicken is made with stock. Delicious all the same!!!

  23. This recipe is the best, I used to just make traditional spaghetti and meat sauce and put it in taco shells but this takes it to the next level. The only thing I did different is added shredded cheese to the meat mixture before baking then cheese on top. I also served it inside nacho cheese hard shell tacos. Amazing this way and this recipe makes a lot of food so always leftovers.

  24. I was wondering the same thing. Is there a substitute for cream of chicken? It’s just something we don’t keep in the pantry. I do have half and half. Not going to the grocery store much anymore. Thank you for asking. Sounds delicious. Can’t wait to try.

    1. I haven’t made this with cream cheese, so I don’t know how it would work. You are certainly welcome to try it. As always, please use your best judgment regarding substitutions and modifications.

  25. Thanks a million for this recipe! It has been a family favorite for a over a year. Whenever I am making my meal plans, I ask my children for requests, and they always say, ‘taco spaghetti!’ I usually double the recipe to ensure there are leftovers 😉

  26. Made this last night and it truly was very very good! I for sure will make it again but I thought it was a bit too cheesy. Will cut down to maybe 4 or 5 oz of Velveeta. Other than that not changing a thing!

  27. I can't wait to try this! I plan to try it lower carb style with spaghetti squash since coming off the Mardi Gras King Cake Earthquake Cake that was the BOMB! I'll follow up with the results. Thanks for all the great meals Steph!

  28. Will the spaghettis get mushy if you assemble the night before and bake the next morning? Or should you wait until the next morning to combine the cooked ingredients and bake? Thx in advance!!

  29. My husband and father in-law love this recipe. If like to send it to deer camp with them, but it would need to be in a Crock-Pot. I've seen a couple comments questioning if this recipe could be done in a crock pot, has anyone tried it and if so how did it turn out? Please share your tid-bits!

  30. Hi Stephanie I really need your help. I was wondering if you need the cream of chicken soup for the taco spaghetti or can you make it without the soup.

    1. I have never made this without the cream of chicken soup, so I cannot say with certainty how it will taste without it.

  31. GURL! I made this for supper and my family DEVOURED IT! I added a little more pasta, velveeta and spices to make it stretch into a 13×9 since I had 4 teenagers at the table and it was perfect! I don't know what I was expecting but it wasn't that I would be up at 2AM eating the tiny potion of leftovers standing in the middle of a dark kitchen like some junkie. Ha! This is a keeper! I can't wait to make it again!

  32. Definitely going to try this this week. One question though – ny girlfriend hates tomatoes. What would you suggest using in their place? Thank you for the recipe!

    1. There really is no sub for tomatoes…but you could try pesto, more cheese, other veggies chopped fine, etc. Good luck

    2. Im not a fan of chuncks of tomatoes(texture thing) i always put my rotel in yhe blender but will have to reduce your chicken broth some or it will be too runny.

  33. Made this tonight and it was very good! Even my 19 month old devoured it. Only change I made was to cook stew meat down until it was shredding and use that in place of the ground beef as I don't care so much for ground beef. Next time I'm definitely going to double the recipe though because there weren't enough leftovers to eat tomorrow, LOL. Thanks for a great new meal!

  34. Made a gluten free version with gluten free noodles and gluten free cream of chicken and the family loved it… combined my love of tacos with my husbands love of pasta… match made in heaven 🙂

  35. Our new favorite casserole.Quick, easy and very tasty. We pair this with ranch beans and it's soooo good.

  36. I made this thinking taco spaghetti? Doesn't "sound" good to me but I liked the look of the ingredients. So? OMG, this is absolutely the BEST casserole. Told a friend about it, she thought same of name but made it anyway. She called and said OMG! WE LOVE this recipe. Just thought I'd find your site, subscribe and let you know we LOVE this recipe!!

  37. Oh yeah! This looks right down my alley. For our tastes, Tone’s Taco Seasoning is the only choice and I might use a spiced Velveeta or add some jalapeños. Gonna deal this one up soon.

  38. Just made this tonight and super delicious idea! We had cooked spaghetti noodles to use up and this was perfect, except I was missing a few ingredients and had to improvise. I didn’t have cream of chicken, so I used cream of mushroom, and I didn’t have velvetta or enough cheddar cheese, so I used whatever cheddar cheese I had left (1/2 cup, maybe), and then used shredded Parmesan (maybe 1 cup). After it baked, I topped it with diced avocado and it is perfect ☺️ My picky son (1.5 year old) is also loving it!!

  39. We're a family of 6 and I've only found ONE dish that everyone will eat…now I have TWO! My husband even told me to hold onto the recipe. The only change I made was using regular diced tomatoes because that's what I had. Thank you!!

  40. We're a family of 6 and I've only had ONE dish that everyone likes…now I have TWO! My husband went back for seconds and told me to make sure to hold onto the recipe. Thank you!!

  41. Stephanie, This is delicious! I made it for dinner because I needed something quick. Such an easy dish to make. So much flavor! Like my husband said, no changes need to be made to this recipe. We love it! Thank you!

  42. I made this today, it is very delicious, I followed the instructions completely except for adding some sliced mini sweet peppers for color and flavor. My husband will be in heaven for dinner tonight. Spaghetti and taco…PERFECT.

    1. I made this for the family tonight and we looooooved it. The only thing we did differently was put 1/2 the amount of velveeta to cut back calories. Excellent! Thanks for the great recipe!

    1. Might want to actually make it before questioning the recipe. This is in my monthly rotation and I wouldn’t change a thing!

  43. I am planning on making this for a friend & her family. I like the idea of freezing it so they can bake when their ready for it . Do you know if you can bake this from frozen or should it be completely thawed and then baked?

    1. I would thaw it some – it doesn't need to be 100% thawed, but it would take forever if you baked it frozen. If it isn't fully thawed, I would suggest baking it part of the time covered.

    2. Sooo I just made this. Only thing I did was add Louisiana hot sauce. Ohhh my. This was a tasty dish! Thank you for sharing!

  44. I just made this for the Super Bowl and all I can say is that I can wait for leftovers tomorrow!!!! So yummy! Thanks for another great recipe Steph!

  45. Just made this tonight. Made it on top of the stove. Added everything but the Velveeta. Added some sour cream to the skillet and served it over spaghettii with some cheddar on top. Was no need to bake it. Very yumnmy, and hubs totally loved it. Thanks for a great recipe!

  46. How could I modify and make this in my casserole slow cooker? Would it be easier to make this ahead of time and put it on low then warm. Thanks for your help!!

    1. I would maybe just add the cooked meat and the sauce ingredients, maybe add some chopped onions and set crockpot on low for a couple or three hours. Probably wouldn't take long, and I would check on it. Then serve over cooked spaghetti. You're basically just heating up a sauce, but you could totally make this ahead of time and even freeze it.

  47. How could I modify and make this in my casserole slow cooker? Would it be easier to make this ahead of time and put it on low then warm. Thanks for your help!!

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