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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Southwestern Squash Casserole – CRAZY good!!! Great side dish for all your Tex-Mex dishes!! Squash, cheddar cheese, onion, green chiles,…
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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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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.
sounds like that would work great
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.”
Any condensed cream of soup is fine.
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.
Anyone ever try substituting spaghetti with zoodles?
I added half block of cream cheese & diced jalpenos… you will not be disappointed DELICIOUS!
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.
First time trying it, my husband & I love it.
It was oh so good 😊 thanks
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!
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~
yes – assemble it, cool, and freeze
Would you thaw it before baking or put it in the oven frozen?
I’d thaw it
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.
My family and I LOVED this. It’s amazing!!! Will be in my regular rotation from now on!
Do you bake it covered or uncovered
uncovered
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!
I added green onions, as well. After plating, I
added sour cream! Oh WOW!!! YUMMY!!
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
Here is a link to all of our low-carb recipes: https://www.plainchicken.com/category/recipes/low-carb/
What would you have for a side dish with this?
Green beans, black beans, a salad?
https://www.plainchicken.com/mexican-chopped-salad/
https://www.plainchicken.com/southwestern-black-beans/
https://www.plainchicken.com/southwestern-green-beans/
Can I make this and freeze before baking?