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Baked Taco Spaghetti Recipe

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4.3 from 9 reviews

Baked Taco Spaghetti is a delicious fusion dish combining the flavors of classic taco meat sauce with tender spaghetti, baked to perfection under a blanket of melted Mexican blend cheese. This comforting casserole is easy to make, featuring a creamy, spicy taco meat sauce mixed with pasta, then baked until bubbly and golden on top. Perfect for a family dinner or weeknight meal, it offers versatile add-ins like corn and black beans, and optional toppings such as sour cream and avocado.

Ingredients

Pasta

  • 12 oz spaghetti
  • Salted water for boiling

Taco Meat Sauce

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2–3 tbsp homemade)
  • 1 (10 oz) can Rotel (do not drain)
  • 1 cup salsa
  • ½ cup beef broth or water
  • ½ cup heavy cream

Cheese

  • 2 cups shredded Mexican blend or cheddar cheese
  • Optional: ½ cup Monterey Jack cheese for extra melt

Optional Add-Ins

  • ½ cup corn
  • ½ cup black beans

Optional Toppings

  • Sour cream
  • Avocado slices
  • Jalapeños
  • Cilantro
  • Crushed tortilla chips

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Drain thoroughly and set aside to prevent overcooking during baking.
  2. Make Taco Meat Sauce: In a large skillet over medium heat, brown the ground beef with the diced onion until fully cooked. Drain excess grease to keep the dish from becoming too oily. Add minced garlic and cook for 30 seconds until fragrant. Stir in taco seasoning, undrained Rotel, salsa, and beef broth or water. Let the sauce simmer for 5–7 minutes to blend flavors and thicken slightly. Reduce heat and mix in the heavy cream, simmering for an additional 2–3 minutes until the sauce is smooth and creamy.
  3. Combine: Add the cooked spaghetti into the skillet containing the taco meat sauce. Toss everything together well to ensure the pasta is evenly coated with the creamy, spicy sauce. If using optional add-ins like corn or black beans, fold them in now.
  4. Assemble: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish generously to prevent sticking. Transfer the spaghetti and taco meat mixture into the prepared dish, spreading it out evenly. Sprinkle the shredded Mexican blend or cheddar cheese evenly over the top. Add Monterey Jack cheese if using for extra creamy meltiness.
  5. Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes until the cheese is melted, bubbly, and starting to turn golden at the edges. For an extra golden and crispy cheese topping, switch the oven to broil for 1–2 minutes—watch carefully to avoid burning.
  6. Rest: Remove the dish from the oven and let it sit for 5–10 minutes. This resting time helps the casserole set, making it easier to slice and serve with clean layers.

Notes

  • Do not overcook the spaghetti initially; it will finish cooking in the oven, preventing mushy pasta.
  • Drain excess grease from the cooked beef to avoid a greasy final dish.
  • Use undrained Rotel for added moisture and flavor in the sauce.
  • Optional add-ins like corn and black beans add texture and nutrition.
  • Customize toppings such as sour cream, avocado, jalapeños, cilantro, and crushed tortilla chips for extra flavor and garnishing.
  • Broiling the cheese on top is optional but adds a nice golden crust.

Find it online: https://lauracooks.com/baked-taco-spaghetti-recipe/