Taco Spaghetti Casserole

Marianne Gleason


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

★★★★★ 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

How to Make Taco Spaghetti Casserole


  • 1Brown ground beef in a Dutch oven. Drain fat and return to pan.
  • 2Stir in taco seasoning.
  • 3Add Rotel, tomato paste and spaghetti.
  • 4Cover with 6 cups of water.
  • 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.
  • 6Pour spaghetti into a sprayed 13x9 casserole dish.
  • 7Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
  • 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).

Printable Recipe Card

About Taco Spaghetti Casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Collection: Comfort Classics