Print

Taco Spaghetti Bake Recipe

Print Recipe

★★★★★

4.7 from 223 reviews

This Taco Spaghetti Bake is a delicious fusion of classic comfort food and Tex-Mex flavors. Featuring al dente spaghetti tossed with seasoned ground beef, creamy sour and heavy creams, spicy Rotel tomatoes, and melted Mexican cheese, this casserole is baked to bubbly perfection. It’s an easy, crowd-pleasing dish perfect for weeknight dinners or potlucks.

Ingredients

Scale

Pasta

  • 1 pound spaghetti – cooked al dente, drained

Meat & Vegetables

  • 1 ½ pounds lean ground beef
  • ⅓ cup onions – diced
  • 2 cloves garlic – minced

Seasonings & Sauces

  • Salt and pepper – optional, to taste
  • 1 packet taco seasoning
  • 1 cup sour cream
  • 1 cup heavy whipping cream
  • 2 cans Rotel diced tomatoes and chilies (10 ounce cans each)

Cheese

  • 4 cups shredded Mexican or taco blend cheese – divided

Instructions

  1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the spaghetti in a colander and set aside.
  2. Prepare the beef mixture: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef, diced onions, minced garlic, and season with salt and pepper if desired. Crumble the beef as it cooks and sauté until browned and cooked through, about 5 to 7 minutes.
  3. Combine seasonings and dairy: Stir the taco seasoning into the cooked beef mixture. Then add the sour cream, heavy whipping cream, and both cans of Rotel diced tomatoes with chilies. Mix well to combine all ingredients thoroughly.
  4. Add cheese and pasta: Pour half of the shredded Mexican or taco blend cheese into the skillet and stir until melted and incorporated. Add the drained spaghetti and gently toss everything together until evenly mixed.
  5. Assemble the casserole: Spray a 9 x 13 inch casserole dish with cooking spray. Transfer the spaghetti and beef mixture into the dish and spread evenly. Top with the remaining shredded cheese.
  6. Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 20 to 25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
  7. Rest and serve: Remove the bake from the oven and let it sit for 10 minutes to set. Serve warm as is or with your favorite taco toppings such as sour cream, sliced jalapeños, avocado, or fresh cilantro.

Notes

  • You can substitute ground turkey or chicken for a leaner protein option.
  • For extra spice, add chopped jalapeños or a dash of hot sauce to the beef mixture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Use gluten-free pasta to make the recipe gluten-free.
  • Adding black beans or corn can boost the nutritional profile and add texture.

Keywords: Taco Spaghetti Bake, Spaghetti Casserole, Tex-Mex Pasta Bake, Ground Beef Casserole, Mexican Cheese Bake

Find it online: https://mjrecipe.com/taco-spaghetti-bake-recipe/