5-Star Featured Comment
I just ate 2 plates of this casserole and it was very good! I like spaghetti and tacos so this was a great combination. Thanks for sharing the recipe.
Doreen
The Night I Stopped Choosing Between Tacos and Pasta
In my house, taco night and spaghetti night both have loyal fans. So one evening I just combined them — and I have not looked back since.
This taco spaghetti bake comes together in one skillet, transfers to a baking dish, and goes into the oven while you set the table. Ground beef cooked down with homemade taco seasoning, Ro-Tel tomatoes, and a rich tomato sauce — all tossed with spaghetti and topped with two kinds of melted cheese.
It is cheesy, bold, a little saucy, and the kind of dinner that gets requested by name. That is all I need to know.
Enjoy!
Why This Recipe Works
One skillet, one baking dish. The whole sauce comes together in a single skillet before it goes into the oven. Fewer dishes, less cleanup, same incredible result.
Homemade taco seasoning is the difference. A packet works in a pinch, but my homemade blend gives you layers of flavor that a pre-mixed packet just cannot match. I always keep a jar on hand.
Two cheeses, not one. Monterey Jack melts into the dish and makes it creamy. Cheddar on top gets golden and a little crispy at the edges. Both together is the move.
What Goes In and Why It Works
- Ground beef is the foundation. I use a lean blend — 93/7 is my preference. It gives you plenty of flavor without a lot of excess fat to drain.
- Homemade taco seasoning is what makes this dish taste like Donya made it and not a box. It coats every bite with bold, warm flavor.
- Ro-Tel diced tomatoes and green chiles go in undrained. That liquid is flavor. It loosens the sauce and adds a gentle heat that runs through the whole dish.
- Tomato sauce gives the bake its saucy base and keeps everything from drying out in the oven. Do not substitute marinara — the flavor profile is too different.
- Spaghetti is the pasta I always use here. Cook it just to al dente in well-salted water — it finishes cooking in the oven, and you do not want it to go soft.
- Monterey Jack and cheddar are the winning combination. Stir the Jack into the pasta mixture so it melts throughout. Save the cheddar for the top so it gets that golden, bubbly finish.
Which Pasta Works Best
Spaghetti is my first choice every time but here is how the other options stack up:
| Pasta Type | Works Well? | Notes |
| Spaghetti | Best choice | Holds up perfectly in the bake |
| Bucatini | Great | Thicker — adds a hearty bite |
| Fettuccine | Works well | Cut into thirds for easier serving |
| Linguine | Works well | Similar to spaghetti, great swap |
| Angel Hair | Not recommended | Too delicate, gets mushy |
| Gluten Free Spaghetti | Yes | Cook al dente — watch carefully |
How To Make It
- Brown the ground beef in a large skillet over medium-high heat. Drain the fat, then add the taco seasoning, Ro-Tel, tomato sauce, and water. Let it simmer until the sauce thickens and smells incredible.
- Toss the spaghetti into the skillet until every strand is coated. Stir in the Monterey Jack cheese.
- Pour everything into a prepared 13×9 baking dish. Top with the remaining cheese.
- Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake 5 more minutes until golden and bubbling. Full details are in the recipe card below.
Donya’s Best Tips for Taco Spaghetti Bake
Cook the pasta just shy of done. Al dente means it still has a little resistance when you bite it. It finishes cooking in the oven and if it goes in already soft, it comes out mushy.
Save back some cheese for the top. Stir most of the Monterey Jack into the pasta, then reserve a handful to scatter over the top along with the cheddar. That is what gives you the bubbly golden top.
Do not skip the rest. Five minutes out of the oven before you cut into it. Everything sets up and every serving holds together beautifully on the plate.
Make a double batch. This is almost the same amount of work and you end up with a second casserole to freeze. Assemble it, cover it tightly, and freeze before baking. Future you will be grateful.
Make-Ahead and Freezer Tips
Make it ahead. Assemble the full casserole up to 24 hours in advance, cover tightly, and refrigerate. Pull it out 30 minutes before baking and add 5 to 10 minutes to the covered bake time.
Freeze before baking. Assemble, cover with foil, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.
Freeze after baking. Let the casserole cool completely, then store in an airtight container in the refrigerator for up to 4 days or freeze individual portions for up to 3 months.
Reheat from the refrigerator. Cover with foil and warm in a 325-degree oven for about 20 minutes until heated through. Add a spoonful of water or extra tomato sauce before covering to keep it from drying out.
More From My Kitchen, Made for Your Table
Equipment
Ingredients
- 1 ½ pound ground beef
- 1 medium onion – chopped
- 3 tablespoons homemade taco seasoning
- 1 10 oz. can diced tomatoes and green chilies (Ro-Tel mild)
- ½ cup water
- 1 15 oz. can tomato sauce
- 1 pound spaghetti (1 box)
- 1 ½ cup Monterrey Jack cheese – shredded
- 1 cup cheddar cheese – shredded
- chopped tomatoes and chives for garnish
Instructions
- Heat oven to 350 degrees. Prepare a 13×9 inch baking dish with non-stick spray and set aside.
- In a large pot, cook spaghetti according to package directions making sure to salt water. When done, drain. Set aside.
- In a large skillet, cook ground beef along with onion. When beef is no longer pink, drain off any excess fat. Add taco seasoning, diced tomatoes and green chilies (DO NOT drain), water and tomato sauce. Mix and cook until sauce has thickened, approximately 8 minutes. Add spaghetti and mix well. Add in 1 cup of Monterrey Jack cheese and stir.
- Pour spaghetti mixture into prepared dish. Top with remaining Monterrey Jack and cheddar cheese. Cover with foil and bake for 20 minutes. Uncover and continue cooking for 5 more minutes until cheese is melted and golden.
- Remove from oven and let rest 5 minutes. Top with chopped tomatoes, chives and sour cream. Serve!
Nutrition
Make It Your Own
- Swap ground beef for ground turkey to lighten it up. The taco seasoning does the heavy lifting so the flavor is still bold and satisfying.
- Add a can of black beans and a cup of frozen corn for extra heartiness. This makes it go even further for a crowd.
- Stir in a few tablespoons of sour cream with the sauce for a creamier, richer base.
- Add finely diced jalapeños to the skillet with the beef for a version with real heat.
- Use a Mexican cheese blend if that is what you have. It melts beautifully and works perfectly in this dish.
Common Asked Questions
A simple green salad and tortilla chips on the side are my go-to. Mexican corn dip, avocado salsa, or a wedge of green chili cheese cornbread all make it feel like a real spread.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Then reheat in the microwave, on the stovetop, or in the oven until heated.
You don’t have to, but you should. If you are short on time, you can stir in the cheese in the skillet. Turn the heat to low and stir in the cheese until melted. Then, take it off the heat, sprinkle a little bit more cheese on top, and cover the pot for a few minutes—just enough to melt the cheese.
Yes, ground turkey works great in this recipe. Use a 93/7 blend for the best texture and make sure to season it well. The taco seasoning carries the flavor so you will not miss the beef.
If you tried this Taco Spaghetti Casserole Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
5 Days of Fall Cooking: Southern Hospitality Style
GET THIS FREE GUIDE: Cozy seasonal recipes to warm your kitchen and your soul.
Would this work with gluten free noodles as well?
Yes, gluten-free noodles should work just fine. Just keep in mind they can cook a little differently depending on the brand, so I’d keep an eye on them and avoid overcooking since some can get soft more quickly.
~Donya
I added the beans and corn. Made quite a lot but was very tasty and filling. Will make it again but 1/2 the amount.
glad you enjoyed it! The beans and corn sound like great additions. And yes, some of these recipes really do make a big batch — halving it next time sounds perfect. Thanks for sharing!
~Donya
Can’t wait to this recipe
So glad you’re giving it a try — hope you love it!
~Donya
I used a 16 oz jar of taco sauce in place of the tomato sauce and left out the 1/2 cup of water. Yummy!
Can you freeze this spaghetti? And if you can, would you freeze it before baking or after. Also, how would you defrost and bake?
We love it.
This will quickly become a favorite for weeknights!
I just ate 2 plates of this casserole and it was very good! I like spaghetti and tacos so this was a great combination. Thanks for sharing the recipe,.
Thank you so much for sharing, Doreen! I am so glad you liked it.
Have a wonderful day,
XO ~Donya