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!

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 chilies 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. 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!

  2. 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!!

  3. 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! ♥

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

  5. 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.

  6. 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!

  7. 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.

  8. 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!!!

  9. 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.

  10. 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.

  11. 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 😉

  12. 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!

  13. 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!

  14. 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!!

  15. 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!

  16. 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.

  17. 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!

  18. 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.

  19. 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!

  20. 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 🙂

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

  22. 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!!

  23. 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.

  24. 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!!

  25. 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!!

  26. 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!!

  27. 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!

  28. 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!

  29. 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!

  30. 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!

  31. 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!

  32. 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.

  33. 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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