Taco Spaghetti

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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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 meal!

This spaghetti casserole can be made ahead of time and refrigerated overnight or even frozen for later. We ate this for dinner last week and again for lunch the next two days. It was that good! I just couldn’t get enough of it. I am already planning on making this again this weekend! You should too!

*If you are worried about the heat, make sure to buy the Mild can of Rotel diced tomatoes and green chilies.*

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!

WATCH How to Make Taco Spaghetti

Taco Spaghetti

Yield: 6 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
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:

  • 8 oz spaghetti
  • pounds lean ground beef or ground turkey
  • 1 (1-oz) package taco seasoning
  • cup water
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
  • 1 8-oz package Velveeta cheese, cubed
  • 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.

Video:

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!

Steph

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Comments

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

  1. 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. 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!

  3. 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!

  4. 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.

  5. 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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