Cheesy Taco Spaghetti Casserole: A Fun and Flavorful Dinner!

Bring a twist to your taco night with this Cheesy Taco Spaghetti Casserole! Combining the best of both worlds—tacos and pasta—this dish is a creamy, cheesy, and flavorful meal that’s perfect for the whole family. Let’s dive into the recipe!

Why You’ll Love This Recipe:

• Cheesy Goodness: Loaded with melty Velveeta and cheddar cheese, this dish is ultra-creamy and comforting.
• Quick & Easy: A family-friendly meal that can be on the table in under an hour.
• Mexican-Inspired Flavors: Taco seasoning, Rotel tomatoes, and green chilies add a zesty kick to this casserole.

Ingredients for Cheesy Taco Spaghetti:

• 8 oz spaghetti
• 1 lb lean ground beef
• 1 (1-ounce) package taco seasoning
• 2/3 cup water
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10-ounce) can Rotel diced tomatoes and green chilies
• 8 oz Velveeta cheese, cubed
• 1 1/2 cups shredded cheddar cheese

Directions to Make Cheesy Taco Spaghetti:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Lightly coat a 2-quart baking dish with non-stick cooking spray and set aside.

2. Cook the Spaghetti:

• In a large pot, boil 8 ounces of spaghetti according to the package directions until al dente. Drain well and set the spaghetti aside.

3. Cook the Ground Beef:

• In a large skillet, crumble 1 pound of ground beef and cook over medium-high heat until browned. Drain off any excess fat.
• Add the taco seasoning and 2/3 cup water to the beef. Stir and simmer for about 5 minutes, allowing the flavors to meld.

4. Make the Cheesy Taco Sauce:

• To the seasoned beef, stir in 1 can of cream of chicken soup, 1 can of Rotel diced tomatoes and green chilies, and the cubed Velveeta cheese. Reduce the heat to low and cook, stirring frequently, until the Velveeta melts and the sauce is smooth and creamy.

5. Combine the Spaghetti and Sauce:

• Add the cooked spaghetti to the skillet with the cheesy taco sauce. Stir well to coat the spaghetti in the rich, cheesy mixture.

6. Assemble the Casserole:

• Transfer the spaghetti mixture to the prepared baking dish, spreading it out evenly.
• Sprinkle 1 1/2 cups of shredded cheddar cheese over the top of the casserole.

7. Bake:

• Place the casserole in the oven and bake uncovered for 30 minutes, or until the cheese on top is melted, bubbly, and starting to brown around the edges.

8. Serve:

• Allow the casserole to cool slightly before serving. Enjoy the cheesy, taco-flavored deliciousness!

Tips for Success:

• Spice it Up: For more heat, add diced jalapeños or use a spicier version of Rotel.
• Add Some Veggies: Stir in some bell peppers or onions for extra texture and flavor.
• Make it Ahead: You can prep the casserole ahead of time, cover it, and refrigerate it until you’re ready to bake.

This Cheesy Taco Spaghetti Casserole is the perfect mashup of Mexican and Italian flavors, making it a fun and hearty dish for any night of the week. Serve it with a side salad or some garlic bread for a complete meal!

Cheesy Taco Spaghetti Casserole

Serves: 6


Prep Time: 15 minutes


Cooking Time: 45 minutes
45 minutes

Nutrition facts:
480 calories
24 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 8 oz spaghetti
• 1 lb lean ground beef
• 1 (1-ounce) package taco seasoning
• 2/3 cup water
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10-ounce) can Rotel diced tomatoes and green chilies
• 8 oz Velveeta cheese, cubed
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly coat a 2-quart baking dish with non-stick cooking spray and set aside.
2. Cook the Spaghetti: In a large pot, boil 8 ounces of spaghetti according to the package directions until al dente. Drain well and set the spaghetti aside.
3. Cook the Ground Beef: In a large skillet, crumble 1 pound of ground beef and cook over medium-high heat until browned. Drain off any excess fat. Add the taco seasoning and 2/3 cup water to the beef. Stir and simmer for about 5 minutes, allowing the flavors to meld.
4. Make the Cheesy Taco Sauce: To the seasoned beef, stir in 1 can of cream of chicken soup, 1 can of Rotel diced tomatoes and green chilies, and the cubed Velveeta cheese. Reduce the heat to low and cook, stirring frequently, until the Velveeta melts and the sauce is smooth and creamy.
5. Combine the Spaghetti and Sauce: Add the cooked spaghetti to the skillet with the cheesy taco sauce. Stir well to coat the spaghetti in the rich, cheesy mixture.
6. Assemble the Casserole: Transfer the spaghetti mixture to the prepared baking dish, spreading it out evenly. Sprinkle 1 1/2 cups of shredded cheddar cheese over the top of the casserole.
7. Bake: Place the casserole in the oven and bake uncovered for 30 minutes, or until the cheese on top is melted, bubbly, and starting to brown around the edges.
8. Serve: Allow the casserole to cool slightly before serving. Enjoy the cheesy, taco-flavored deliciousness!

Notes

For more heat, add diced jalapeños or use a spicier version of Rotel. Stir in bell peppers or onions for extra texture and flavor. You can prep the casserole ahead of time, cover it, and refrigerate it until ready to bake.