Easy Taco Spaghetti Bake

If you’re in the mood for something hearty, delicious, and a little out of the ordinary, you’re in for a treat. This Easy Taco Spaghetti Bake combines the best of both worlds – the zesty, bold flavors of tacos and the comforting, cheesy goodness of a classic pasta bake. It’s perfect for busy weeknights, family dinners, or even your next potluck.

I first whipped up this dish on a whim, looking to use up some leftover taco ingredients and a box of spaghetti. Little did I know, it would become an instant hit. As the spaghetti baked in the oven, melding with the seasoned ground beef and gooey cheese, the aroma wafting through the house was simply irresistible. By the time it hit the table, everyone was already eagerly awaiting their first bite. The smiles and satisfied nods that followed made it clear – this was a keeper.

What makes this dish truly special is its versatility and ease. You get all the beloved flavors of taco night – seasoned beef, tangy salsa, and creamy cheese – all baked together with spaghetti for a comforting, satisfying meal. It’s an excellent way to shake up your usual dinner routine and impress your loved ones with something a bit different yet incredibly delicious.

Quick Overview: A Todd Wilbur-Inspired Summary

Easy Taco Spaghetti Bake is a delightful fusion of taco flavors and pasta comfort. With seasoned ground beef, tangy salsa, and melty cheese, all combined with spaghetti and baked to perfection, this dish offers a unique and delicious twist on two family favorites. Easy to make and sure to please, it’s the perfect recipe for any occasion.

A Family Favorite: An Exciting Story

It all started on a busy weeknight. I had leftover taco ingredients from the night before and a box of spaghetti that needed to be used. In a moment of inspiration, I decided to combine the two. As the dish baked, the enticing aroma of seasoned beef and cheese filled the kitchen, drawing my family closer. When I finally pulled it out of the oven, the sight of the bubbling, golden cheese was almost too much to resist. We all dug in, and by the end of the meal, there wasn’t a crumb left. It quickly became one of our go-to comfort foods, requested time and again.

Why This Easy Taco Spaghetti Bake?

Fusion of Flavors: Combines the best of tacos and pasta.

Easy to Make: Simple ingredients and straightforward steps.

Family-Friendly: Loved by kids and adults alike.

Versatile: Great for weeknight dinners, potlucks, and leftovers.

How to Make Easy Taco Spaghetti Bake

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the Spaghetti:
   • Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
3. Prepare the Taco Meat:
   • In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
   • Add the taco seasoning mix and water, stirring to combine. Simmer for 5 minutes until thickened.
4. Make the Sauce:
   • In a large bowl, combine the diced tomatoes with green chilies, salsa, shredded cheddar, shredded Monterey Jack, and sour cream. Stir in the cooked taco meat.
5. Combine Pasta and Sauce:
   • Add the cooked spaghetti to the sauce mixture, tossing to coat the pasta evenly.
6. Assemble the Dish:
   • Pour the spaghetti mixture into the prepared baking dish, spreading it out evenly.
   • Sprinkle the shredded Mexican cheese blend over the top.
7. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve:
   • Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and fresh cilantro, if desired. Serve warm.

Tips For Easy Taco Spaghetti Bake

• Cheese: Use a blend of cheeses for the best flavor and texture.
• Spice Level: Adjust the spice level by choosing mild, medium, or hot salsa.
• Make-Ahead: Prepare the dish up to the baking step, cover, and refrigerate. Bake when ready to serve.

Substitutions and Variations

• Meat Alternatives: Use ground turkey or chicken instead of beef.
• Gluten-Free: Use gluten-free pasta.
• Vegetarian: Substitute the meat with black beans or a plant-based ground meat alternative.

Make a Healthier Version

• Low-Fat: Use lean ground beef and low-fat cheese.
• Whole Wheat: Use whole wheat spaghetti for added fiber.
• Light Dairy: Use light sour cream and reduced-fat cheese varieties.

And there you have it! Don’t forget to let us know how your Easy Taco Spaghetti Bake turns out, and consider checking out some of our other recipes:

Frequently Asked Questions For Easy Taco Spaghetti Bake

Can I make this dish ahead of time? Yes, prepare up to the baking step, cover, and refrigerate. Bake when ready to serve.

How do I reheat leftovers? Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also reheat in the microwave.

Can I freeze Taco Spaghetti Bake? Yes, you can freeze it before or after baking. Thaw in the refrigerator overnight and bake or reheat as needed.

What type of salsa should I use? Choose your favorite salsa based on your preferred spice level – mild, medium, or hot.

Can I add vegetables to this dish? Yes, add bell peppers, corn, or black beans for extra flavor and texture.

What can I serve with Taco Spaghetti Bake? Serve with a side salad, garlic bread, or steamed vegetables.

How do I prevent the dish from drying out? Ensure the sauce is creamy and add a bit more salsa or sour cream if needed before baking.

Can I use pre-shredded cheese? Yes, but shredding your own cheese is preferable for better melting and flavor.

Is it possible to make this recipe lighter? Yes, use lean ground meat, light dairy products, and whole wheat pasta.

How do I make this dish spicier? Add extra diced green chilies or a dash of hot sauce to the sauce mixture.

Can I use a different type of pasta? Yes, any short pasta like penne, rigatoni, or shells works well.

How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Taco Spaghetti Bake

Recipe by CutsfoodCourse: All Recipes, Casserole, Dinner Recipe, Lunch Recipe, Thanksgiving, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Pasta:

• 12 ounces spaghetti

• Taco Meat:

• 1 pound ground beef

• 1 packet taco seasoning mix

• 1/2 cup water

• Sauce:

• 1 can (10 ounces) diced tomatoes with green chilies

• 1 cup salsa

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1/2 cup sour cream

• Topping:

• 1 cup shredded Mexican cheese blend

• 1/4 cup chopped green onions

• 1/4 cup chopped fresh cilantro (optional)

Directions

• Preheat Oven:
• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
• Cook the Spaghetti:
• Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
• Prepare the Taco Meat:
• In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
• Add the taco seasoning mix and water, stirring to combine. Simmer for 5 minutes until thickened.
• Make the Sauce:
• In a large bowl, combine the diced tomatoes with green chilies, salsa, shredded cheddar, shredded Monterey Jack, and sour cream. Stir in the cooked taco meat.
• Combine Pasta and Sauce:
• Add the cooked spaghetti to the sauce mixture, tossing to coat the pasta evenly.
• Assemble the Dish:
• Pour the spaghetti mixture into the prepared baking dish, spreading it out evenly.
• Sprinkle the shredded Mexican cheese blend over the top.
• Bake:
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish and Serve:
• Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and fresh cilantro, if desired. Serve warm.