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Taco Spaghetti Bake


Tonight marks the third occasion this week that we’ll be savoring this dish—it’s unbelievably delicious! Move away from the ordinary spaghetti and inject excitement into your dinner routine with the Taco Spaghetti Bake. This culinary masterpiece seamlessly blends the robust flavors of Mexican tacos with the timeless comfort of Italian spaghetti, leaving an indelible impression on your family’s dining experience.

The Inception:

On a chilly evening, as our family sought a fusion of warmth and zest, we stumbled upon this delightful creation. The initial bite was a revelation—a delightful intertwining of the familiar comfort of spaghetti with the spicy allure of taco ingredients. A unanimous decision was made; Taco Spaghetti Bake would become a permanent fixture in our dinner lineup. Each serving serves as a reminder of that delightful culinary discovery.



1 pound lean ground beef

8 ounces Velveeta cheese, cubed

1 ounce taco seasoning packet

10-ounce can of diced tomatoes and green chilies (with the juice)

10.5-ounce can of cream of chicken soup

1.5 cups shredded cheddar cheese

8 ounces spaghetti pasta

2/3 cup water


Preheat the oven to 350ºF.

Boil the spaghetti until it’s al dente, then drain and set aside.

In a skillet, brown the ground beef. After draining excess fat, return the skillet to the stove.

Stir in taco seasoning, water, chicken soup, diced tomatoes with their juice, and Velveeta cubes. Continue stirring until the cheese melts into a harmonious mixture.

Blend in the spaghetti, ensuring it’s well-coated.

Transfer the spiced spaghetti concoction into a baking dish, layering it with shredded cheddar.

Bake for approximately 25-30 minutes, until the cheese is molten and bubbly, and the edges turn a beautiful golden hue.

Garnish with toppings of your choice.

Once out of the oven, let it cool for a bit, and then indulge in the delectable flavors of Taco Spaghetti Bake!


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