This Taco Spaghetti Bake is the perfect weeknight dinner – comforting, cheesy, and full of bold Mexican flavors. It’s a fun twist on taco night and pasta night rolled into one hearty, satisfying meal. If you’re a fan of taco pasta, enchiladas, or lasagna-style bakes, this recipe is a guaranteed hit with the whole family.
Why You’ll Love This Taco Spaghetti Bake
This recipe combines everything you love about tacos – bold seasoning, ground beef, melty cheese – with tender spaghetti noodles and a rich tomato base. It’s:
- Quick to prep (only 15 minutes)
- Baked to cheesy perfection
- Easily customizable for picky eaters
- Freezer and meal-prep friendly
Ingredients
Here’s what you’ll need to make your Taco Spaghetti Bake:
- 12 oz spaghetti
- 1 lb ground beef
- 1 packet taco seasoning
- 1 (10 oz) can Rotel (diced tomatoes & green chiles)
- 1 (8 oz) can tomato sauce
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped cilantro (optional)
- Salt & pepper to taste
How to Make Taco Spaghetti Bake
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and set aside.
Step 2: Cook the Beef
In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Step 3: Add Seasoning and Sauce
Add the taco seasoning, Rotel, and tomato sauce to the beef. Stir to combine and simmer for 5 minutes.
Step 4: Mix in Sour Cream and Pasta
Stir in sour cream until fully incorporated. Add the cooked spaghetti to the beef mixture and toss to coat.
Step 5: Assemble and Bake
Transfer everything to a greased 9×13-inch baking dish. Top with cheddar and Mexican blend cheese. Bake uncovered at 350°F (175°C) for 15–20 minutes, or until cheese is melted and bubbly.
Step 6: Garnish and Serve
Sprinkle with chopped cilantro before serving. Add a dollop of sour cream or sliced jalapeños for extra flair.
Tips for Success
- Noodle Swap: Try rotini, penne, or fettuccine for a twist.
- Cheese Choices: Monterey Jack, Pepper Jack, or Colby work well too.
- Meat Options: Ground turkey or chicken are great alternatives.
- Spice Level: Use hot Rotel or add cayenne pepper for a kick.
Make Ahead and Freezing Tips
- Make Ahead: Prepare up to the baking step, cover, and refrigerate for up to 2 days.
- Freezing: Wrap tightly in foil and freeze for up to 3 months. Bake from frozen at 350°F for 45–50 minutes.
What to Serve With Taco Spaghetti Bake
Pair this dish with easy sides to round out your meal:
- Mexican Street Corn (Elote)
- Guacamole or Salsa with Tortilla Chips
- Simple Side Salad with Lime Vinaigrette
- Refried or Black Beans
Kid-Friendly and Customizable
Kids love the cheesy, mild flavor. Here’s how to tweak it:
- Skip the Rotel for plain tomato sauce if they dislike spice.
- Add corn or black beans for extra nutrition.
- Top with crushed tortilla chips for crunch.
Frequently Asked Questions
Can I use gluten-free pasta?
Absolutely. Just be sure not to overcook it so it holds up in the bake.
Can I make it vegetarian?
Yes. Swap the beef for plant-based ground or black beans.
Can I make it in a skillet only?
Yes. Mix everything in the skillet and top with cheese, cover with a lid until melted.
More Recipes You’ll Love
- Mexican Lasagna
- Cheesy Enchilada Casserole
- Taco Stuffed Shells
- One-Pot Taco Pasta
Final Thoughts
Whether you’re feeding a hungry family or planning a freezer meal prep day, this Taco Spaghetti Bake is comfort food at its finest. It’s fast, flavorful, and hits all the right cheesy, taco-inspired notes. Don’t be surprised if it becomes your new weeknight favorite.
