Taco Spaghetti Casserole

Marianne Gleason


An easy prep casserole that cooks in one pot before it is baked.

Featured Pinch Tips Video

★★★★★ 2 votes
20 Min
15 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
A Mexican/Italian dish rolled into one casserole! This is a simple recipe that is delicious can easily be thrown together on a busy evening. The taco seasoning gives the robust flavors that you expect from taco meat. The Rotel tomatoes add a spicy kick. We loved the cooking method of the pasta, it really soaks up the seasoning flavor. While this creamy casserole is good alone, we tasted it with a little cilantro and sour cream as suggested. Delicious! A casserole recipe the whole family will enjoy.


2 lb
ground beef
2 pkg
taco seasoning
2 can(s)
Rotel tomatoes and chilies, 10 oz each
1 can(s)
tomato paste, 6 oz.
1 lb
6 c
2 c
Mexican blend shredded cheese


Step 1 Direction Photo

1Brown ground beef in a Dutch oven. Drain fat and return to pan.

Step 2 Direction Photo

2Stir in taco seasoning.

Step 3 Direction Photo

3Add Rotel, tomato paste and spaghetti.

Step 4 Direction Photo

4Cover with 6 cups of water.

Step 5 Direction Photo

5Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.

Step 6 Direction Photo

6Pour spaghetti into a sprayed 13x9 casserole dish.

Step 7 Direction Photo

7Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.

Step 8 Direction Photo

8You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican