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
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Pin This Recipe
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!
I doubled the recipe and ended up with two 9×13 pans of this amazing recipe!
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!!
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! ♥
I dont have any cream of chicken soup. Just. Chicken. Broth. Could I just leave soup out or use broth
Sometimes I leave the soup completely out. Just add extra seasonings. It’s good either way.
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.
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!
The first time I made Taco Spaghetti it was a hit. I’m about to make it again for my mom’s birthday dinner.
Made this and the whole family loved it. I modified it a bit, topped it with Fritos and added black beans!
Sounds yummy!
Could you use a tomatoe sauce or could you just leave them out. My fiance doesn’t do tomatoes
I purée the rotel because my husband doesn’t like tomatoes but tomato sauce is ok with him.
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.
Sounds delicious! Glad you are enjoying it, Cheryl
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!!!
Is the velveta cheese one 8oz. or 18 oz?
I made this exactly as the recipe stated and it was so good. Even better as leftovers.
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.
Sounds wonderful trying it to night!