Taco Spaghetti Casserole

Big spoonful of creamy taco spaghetti with casserole dish.

Taco Spaghetti Casserole

A fun twist on Taco Tuesday, this Mexican flavored pasta dish is the ultimate comfort food recipe! This delicious kid-friendly family dinner is a meal the whole family will love!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 487kcal

Author Deb Clark

Ingredients

1 pound lean ground beef can substitute ground turkey or chicken
1 medium yellow onion diced
1 packet taco seasoning
1 pound spaghetti noodles broken into thirds
10.5 ounce cream of chicken soup
10.5 ounce cheddar cheese soup
12 ounce evaporated milk
10 ounce Rotel do not drain
2 cup shredded cheddar cheese
optional garnishes are your favorite taco toppings! sour cream, thinly sliced green onions, fresh cilantro, olives

Instructions

Preheat the oven to 350 degrees. Prep a 9x13 casserole dish by spraying with non-stick coating, set aside.
Break spaghetti into thirds. Cook the spaghetti in a large stockpot to al dente, drain well.
While pasta cooks, brown ground beef and onions together over medium heat in a large skillet. Drain fat if necessary, add the taco seasoning mix and stir to combine.
Add the cream of chicken, cheddar cheese soup, evaporated milk and Rotel tomatoes to the seasoned ground beef mixture. Simmer the sauce together on the stove for just a couple minutes, mixing it together well.
Add the cooked spaghetti and half the shredded cheese. Mix everything together well.
Spoon the cheesy spaghetti into the baking dish, top with the remaining shredded cheese. Bake uncovered for 20-25 minutes until hot and bubbly.
If desired broil for 3-4 minutes to brown the top of the casserole.

Video

Notes

To get a golden brown crust on the top of the casserole, place it under the broiler for 3-4 minutes. Watch it carefully so it doesn't burn!

Don't over cook the pasta! Because it will finishing cooking in the oven you want to bake it to al dente.

Nutrition