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.

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