If you’re searching for a weeknight dinner that’s both comforting and bursting with bold flavor, this Taco Spaghetti Casserole Recipe is about to earn a top spot on your table! Imagine everything you love about tacos—spiced beef, cheddar cheese, juicy tomatoes—wrapped up in a bubbly, baked spaghetti casserole. It’s the kind of easy-going, crowd-pleasing meal that’s guaranteed to spark joy, whether you’re feeding a family or planning dinner with friends. This recipe will have everyone coming back for seconds and makes leftovers you’ll actually look forward to.
Ingredients You’ll Need
This straightforward pantry-friendly line-up makes dinner a breeze, but don’t be fooled—each ingredient plays an essential role in the layers of flavor, color, and irresistible cheesy goodness. Here’s what you’ll need to bring your Taco Spaghetti Casserole Recipe to life:
- Spaghetti: The perfect base for soaking up all those zesty taco notes—cook until just al dente for best texture!
- Ground Beef: Lean and hearty, this anchors the casserole with deep, savory flavor. Feel free to swap for turkey if you like.
- Onion (chopped): Adds sweetness and aroma, melting into the beef as it cooks.
- Taco Seasoning: Brings classic southwestern zing—store-bought or homemade both work beautifully.
- Diced Tomatoes with Green Chilies (undrained): Adds tang, juiciness, and a gentle kick of heat right into the sauce.
- Tomato Sauce: Smooths out the filling and gives that luscious, saucy texture.
- Water: Just enough to help everything simmer together without drying out.
- Black Beans (drained and rinsed): An earthy, protein-packed addition that bulks up the filling.
- Frozen Corn (thawed): Pops of sweetness and color that keep every bite interesting.
- Shredded Cheddar Cheese: Melts into a golden, gooey blanket—an absolute must!
- Shredded Monterey Jack Cheese: Creamy and smooth, it balances the sharp cheddar perfectly.
- Salt and Black Pepper: Essential for tuning the flavor to perfection.
- Fresh Cilantro, Sour Cream, Sliced Jalapeños (optional): Your go-to garnishes for finishing with color and extra flavor.
How to Make Taco Spaghetti Casserole Recipe
Step 1: Cook the Spaghetti
Begin by bringing a large pot of salted water to a boil. Drop in the spaghetti and cook until just al dente—you want the noodles to be slightly firm since they’ll soak up more flavor as they bake. Drain the spaghetti and set it aside while you whip up that super-tasty filling.
Step 2: Brown the Beef and Onion
In a big skillet over medium heat, add your ground beef and chopped onion. Let the beef brown and the onion soften, stirring occasionally and breaking up the meat. Once it’s all golden and fragrant, drain off any excess grease to keep things from getting too heavy.
Step 3: Add Taco Flavor and Sauce
Sprinkle the beef and onion mixture with your trusty packet of taco seasoning, then stir in the can of diced tomatoes with green chilies (juice and all), tomato sauce, and water. Simmer everything for about five minutes—the kitchen will smell amazing as all the flavors meld together.
Step 4: Mix in Beans and Corn
Next up, stir the drained black beans and thawed corn into your skillet. They’ll add a hearty texture and gorgeous pops of color. Make sure everything’s well combined, so you get some of each in every bite.
Step 5: Toss Together and Add Cheese
Gently toss the cooked spaghetti right into the skillet with the meat mixture, folding it all together until the pasta is well coated in that savory, saucy taco filling. Toss in 1 cup of cheddar and 1/2 cup of Monterey Jack cheese, mixing to let it melt throughout.
Step 6: Assemble and Bake
Transfer your cheesy, saucy spaghetti mixture into a greased 9×13-inch baking dish. Scatter the remaining cheddar and Monterey Jack cheese evenly over the top. Slide the casserole into a preheated 350°F (175°C) oven, and bake for 20 to 25 minutes, until the cheese is bubbling and lightly golden.
Step 7: Garnish and Serve
Let your masterpiece rest for a few minutes, then top with fresh cilantro, creamy dollops of sour cream, and a ring or two of sliced jalapeños for sparkle and heat. Now grab your fork—dinner’s ready!
How to Serve Taco Spaghetti Casserole Recipe
Garnishes
Cilantro, sour cream, and jalapeños are the dream team for brightening up this cheesy casserole, but you can also add diced avocado, chopped green onion, or a squeeze of lime for extra flair. The contrast of creamy, crunchy, and fresh makes every forkful irresistible.
Side Dishes
While the Taco Spaghetti Casserole Recipe feels plenty hearty on its own, you can round out your meal with sides that echo the Tex-Mex vibes. Try a crisp green salad with lime vinaigrette, warm black beans on the side, or even some tortilla chips and homemade salsa for extra crunch.
Creative Ways to Present
For a family gathering, serve the casserole straight from the baking dish with a toppings bar on the side—everyone can customize their plates! Or, cut it into neat squares for serving at a potluck, or scoop it into bowls and pile on all the toppings like a taco-pasta sundae. Leftovers even make an awesome packed lunch the next day.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Taco Spaghetti Casserole Recipe leftover, just let it cool completely before transferring to an airtight container. It’ll keep well in the refrigerator for up to three days, and the flavors often deepen overnight for an even better encore.
Freezing
To freeze, assemble the casserole up to the baking step but stop before adding the final layer of cheese. Cover tightly with foil and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge, sprinkle on the cheese, and bake as directed.
Reheating
Warm leftovers in the microwave (covered to prevent drying) or slide individual portions into a 350°F oven for about 15 minutes. If the casserole looks a bit dry, add a splash of water or tomato sauce, cover with foil, and heat until hot and melty.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti gives this Taco Spaghetti Casserole Recipe its signature twist, feel free to swap in penne, rotini, or whatever pasta you have on hand. Just keep noodles al dente for best results.
Is it possible to make this vegetarian?
Of course! Simply swap the ground beef for a plant-based crumble or extra black beans and corn. You’ll still get all those amazing taco flavors and a hearty, protein-rich casserole.
How spicy does this casserole turn out?
The spice level here is pretty mild, since the diced tomatoes with green chilies add just a subtle warmth. If you’re craving more fire, use hot taco seasoning or add a pinch of cayenne, or turn down the heat with mild seasoning and mild canned tomatoes.
Can I prepare this Taco Spaghetti Casserole Recipe in advance?
Yes! It’s perfect for busy nights. Assemble the casserole, cover tightly, and refrigerate up to a day ahead. When ready to bake, sprinkle on the cheese topping and bake as usual, adding a few extra minutes as needed.
What cheeses work best if I want to switch it up?
While cheddar and Monterey Jack are traditional here, you can get creative with pepper jack for extra zing, or swap in mozzarella for more stretch factor. Mixing cheeses is half the fun!
Final Thoughts
If you love the magic that happens when taco night collides with pasta night, you have to try this Taco Spaghetti Casserole Recipe. It’s hearty, vibrant, and easy enough even for busy weekdays—plus it’s always a huge hit with kids and grown-ups alike. Give it a spot on your dinner rotation, and don’t forget those tasty toppings!
Print
Taco Spaghetti Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Taco Spaghetti Casserole combines the flavors of a taco with the comfort of pasta in a cheesy, baked dish. It’s a family-friendly meal that’s easy to make and perfect for busy weeknights.
Ingredients
Spaghetti:
- 8 ounces spaghetti
Taco Meat Mixture:
- 1 pound ground beef
- 1 small onion, chopped
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1/2 cup tomato sauce
- 1/4 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
Cheese:
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Fresh cilantro, sour cream, and sliced jalapeños for garnish (optional)
Instructions
- Preheat the oven and prepare baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook spaghetti: Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- Prepare taco meat mixture: Cook ground beef and onion in a skillet until beef is browned. Drain excess grease and add taco seasoning, diced tomatoes, tomato sauce, and water. Simmer for 5 minutes. Add black beans and corn.
- Combine ingredients: Mix cooked spaghetti with meat mixture, then add 1 cup cheddar and 1/2 cup Monterey Jack cheese. Transfer to baking dish.
- Bake: Top with remaining cheese and bake for 20–25 minutes until bubbly.
- Serve: Garnish with cilantro, sour cream, or jalapeños if desired.
Notes
- Substitute ground turkey for a lighter version.
- Rotel-style tomatoes can be used for extra spiciness.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 5g
- Sodium: 860mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 85mg
