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!
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Pin This RecipeRotel 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.
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:
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Taco Spaghetti
Equipment:
Ingredients:
- 8 oz spaghetti
- 1¼ pounds lean ground beef or ground turkey
- 1 (1-oz) package taco seasoning
- ⅔ cup water
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10-oz) can Rotel diced tomatoes and green chilies undrained
- 1 (8-oz) package Velveeta cheese, cubed
- 1½ cups shredded cheddar cheese
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
-
- I use cheddar cheese in this recipe. You can substitute Mexican cheese blend.
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- You can buy it by the case at Amazon: https://amzn.to/49n4uZE
- Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- 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.
-
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
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!
Very good and really easy!!
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!
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!
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?
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! ❤️❤️❤️❤️❤️❤️❤️