Taco Spaghetti Cheesy Bake

Taco Spaghetti brings together everything you love about tacos and classic spaghetti into one bubbly cheesy weeknight dinner. Spaghetti noodles get hugged in a creamy seasoned beef and tomato sauce with just enough heat from green chilies while gooey Velveeta and sharp cheddar take it over the top. A Tex-Mex twist that delivers big flavor and pure comfort straight to your table.

I remember the first time I baked this after a long Monday my family went so wild for it that now it’s a standing request each month. It feels like turning regular spaghetti night into a celebration.

Ingredients

• Spaghetti noodles: Classic long pasta that holds the creamy sauce well Look for high-quality durum wheat noodles so they do not get mushy
• Ground beef: Gives the casserole its hearty texture and rich flavor Use freshly ground for best taste or swap with turkey or chicken for a lighter version
• Taco seasoning: Packs in bold flavor and that signature Tex-Mex profile Choose low sodium and check the label for a good mix of cumin and chili powder
• Greek yogurt: Adds creaminess and tang to balance the savory and spicy notes Go for full fat for extra richness
• Rotel diced tomatoes with green chilies: Bright juicy tomatoes and green chilies for a little kick Choose mild or hot based on your spice preference
• Velveeta cheese: Melts smoothly into the sauce making everything velvety and decadent Cube before adding for easier melting
• Cheddar cheese: Extra layer of goodness on top Go for a sharp variety and shred it fresh for the best melt
• Green onions: Adds fresh crunch and bright pop at the end Slice thin and sprinkle just before serving

Step-by-Step Instructions

Boil the Pasta:

Cook spaghetti noodles in well salted water until just al dente about one minute less than package directions Drain and set aside Do not overcook as the pasta will finish in the oven

Cook the Beef Mixture:

In a large deep skillet or Dutch oven brown the ground beef over medium heat Use a wooden spoon to break it into crumbly pieces and cook until no pink remains Drain off any excess fat for a lighter sauce

Season and Add Tomatoes:

Sprinkle in the taco seasoning and stir until every bit of meat is coated Pour in the can of Rotel do not drain and simmer for five minutes to let the flavors combine and liquid reduce slightly

Make It Creamy:

Lower the heat and add cubed Velveeta to the beef mixture Stir constantly as it melts into the sauce then spoon in the Greek yogurt This step creates a rich creamy texture that clings to every noodle

Combine Pasta and Sauce:

Add the drained spaghetti to the pan with the cheesy beef mixture Toss everything gently with tongs so all the noodles are coated and nothing sticks together

Bake with Cheddar:

Pour the mixture into a lightly greased baking dish Spread into an even layer Top with plenty of shredded cheddar cheese making sure every corner gets covered Bake at 350 degrees until the cheese is melted and bubbling usually about fifteen minutes

Garnish and Serve:

Sprinkle sliced green onions over the hot casserole for a hit of freshness Let rest five minutes before serving so it slices cleanly and the cheese sets

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My favorite addition in this recipe is the Velveeta because of how creamy it makes the meat sauce My kids always get excited for the moment when bubbly cheese comes out of the oven and the smell fills the whole kitchen We have a tradition of making extra cheddar topping because everyone fights for the cheesiest piece

Storage Tips

Let the casserole cool completely before storing Cover tightly with plastic wrap or foil and refrigerate for up to four days For freezing place portions in airtight containers and they will keep well for up to two months Reheat gently in the oven with a splash of milk to keep it creamy

Ingredient Substitutions

Ground turkey or chicken makes this a little lighter and just as satisfying For a vegetarian version try cooked lentils or crumbled tofu instead of beef Sour cream or cottage cheese can stand in for Greek yogurt Both keep the filling moist and rich while adding a tangy note

Serving Suggestions

Pair Taco Spaghetti with a fresh side salad tossed in lime dressing or crunchy tortilla chips for dipping Roasted corn or black beans on the side make it a full meal Top with diced avocado tomatoes or even a few jalapeño slices at the table for extra flair

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Cultural and Historical Notes

Taco Spaghetti is a fun blend of Italian and Tex-Mex cooking inspired by the casserole culture of the American South It brings the bold flavors of taco night with the family-style comfort of pasta bakes I love how these hybrid dishes show that food traditions mix in creative ways on family tables everywhere

Commonly Asked Questions

→ Can I substitute ground turkey for beef?

Absolutely! Ground turkey or chicken works well for a lighter variation while retaining the flavors.

→ Is it okay to use a different type of pasta?

Yes, while spaghetti is traditional, penne, rotini, or other noodles also pair well with this dish.

→ What can I use instead of Greek yogurt?

Sour cream or cottage cheese both provide a creamy texture and complement the seasoned meat mixture.

→ How spicy is this baked pasta?

The spice level mainly comes from the green chilies and taco seasoning, both of which can be adjusted for taste.

→ How do I store leftovers?

Let the pasta cool, cover tightly, and refrigerate for up to four days for easy reheating later.