CHEESY, ZINGY, FAST and EASY! Who wants a wonderful tweaky twist on spaghetti to zest up your life? So, here you go, Cheesy Taco Spaghetti! Amazing Baked Taco Spaghetti!
Baked Spaghetti
Why This Recipe Works…
- It’s FAST
- It’s EASY
- You probably have everything you need in the fridge or pantry!
- It TASTES sensational!
- Your family will be banging the table for MORE!
Here’s How It’s Done….
STEP 1. First you’ll want to boil your water and prepare your ground beef.
Boiling Hot Water
STEP 2. Add lots of flavor and get it all together!
Then you’ll want to mix together and layer into your baking dish
Baked Spaghetti
STEP 3. Bake!
Bake and serve up perfectly!
Baked Spaghetti
What To Serve with Cheesy Taco Spaghetti
We LOVE our Cheesy Taco Spaghetti with homemade Texas Toast, a Fun SALAD or Peas and a delicious Pretzel Salad
Frequently Asked Questions about Cheesy Taco Spaghetti (FAQ’s)
Can I Use Vegetables in This Dish?
Yes! Certainly! This is the perfect recipe for hiding some vegetables! Try some frozen peas, carrots or even broccoli! We also like onion, bell pepper and mushroom in this dish!
Can I Make This Vegetarian?
Sure! Use beans instead of ground beef. Be sure to drain the beans well before using.
How Can I Make This Cheesy Taco Spaghetti More Spicy?
Use Rotel instead of the fire roasted tomatoes! In fact, you can also add a small can of diced green chilis!
Where Does Spaghetti Come From?
Here’s an interesting article about that very thing!
Baked Cheesy Taco Spaghetti
TIPS AND TRICKS FOR AMAZING BAKED TACO SPAGHETTI
- Just cook the pasta to the “al dente” state – you’ll see the instructions on the side of the box. They will soften a little more in the oven. You don’t want your noodles falling apart in this dish.
- You are probably going to ask, “why do you use two packs of taco seasoning for only 1 lbs of meat, isn’t that too much”. The answer is, I always use two packs per 1 lb – I think that improves the flavor – even if I am just making plain tacos. In this case, you need the two packs because you have to flavor up a LOT of spaghetti.
- If you are one of those folks who always wants to add veggies to things for your family – I think this is the perfect recipe for hiding some veggies. I didn’t do that. We like veggies on their own around here – but if you have to hide the veggies in order to get them inside of your people – then by all means, give it a go here.
- Make sure to drain all of the water from your spaghetti before mixing together – you don’t want a watered down sauce.
- Actually, you don’t HAVE to bake this spaghetti – it is perfectly good just mixed together and some cheese sprinkled on top. At my house we love that baked crust on the top that the cheese makes. But, if you are STARVING, you can go right to the eating part.
- I loved this spaghetti as a leftover with a dollop of sour cream, a few dices of fresh tomato and a few Spicy Doritos to scoop it all up, I mean, come on – that is decadence right there. My husband didn’t’ like it that way. He liked his just plain.
- If reheating in the microwave, whack off your piece, put it in a bowl, put about 1 TBS of water in the bowl and microwave on high for 2 minutes. Remove, stir, and microwave for another 1 minute. PERFECTION.
IF YOU ENJOYED AMAZING BAKED TACO SPAGHETTI YOU MIGHT ALSO ENJOY…
Would You Help Me With Something, Please?
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Amazing Baked Taco Spaghetti
Ingredients
- 1 lb spaghetti pasta
- 2 tbs cooking oil
- 1/2 onion - diced
- 1 lb ground beef
- 2 1 oz packets of taco seasoning
- 1 tsp garlic powder
- 1/3 cup water
- 1 14.5 oz Can of Diced fire roasted tomatoes I used the ones that have garlic and basil
- 1 4 oz can of chopped green chilis.
- 4 oz Velveeta or any american cheese food
- 4 oz cream cheese 1/2 block
- 8 oz grated mexican cheese
- Garnish - lettuce, tomatoes, sour cream - your choice
Instructions
- Preheat the oven to 350. Prepare baking dish with cooking spray. Place large stock pot filled with 5 quarts of water on to boil on the stovetop.
- When water is boiling add the spaghetti noodles and cook until al dente (follow box instructions - but usually about 9-10 minutes).
- In a skillet, heat 2 tbs cooking oil and cook onions over medium heat till fragrant - then add the ground beef and brown the over medium heat. When cooked through, pour off the fat and then add the two packets of taco seasoning, garlic powder and 1/3 cup of water - continue to heat over medium heat until the water is mostly absorbed.
- Add the tomatoes, chopped green chilis, velveeta and cream cheese and turn the heat off.
- When pasta is done, drain well in a colander and then place back into the stock pot. Pour the meat mixture over the top and stir well.
- Place the meat/spaghetti mixture into a 9x13 baking dish. Top with the grated cheese. Bake in the oven for about 15-25 minutes until the cheese is melted through.
- Garnish and serve.
Notes
- Just cook the pasta to the “al dente” state - you’ll see the instructions on the side of the box. They will soften a little more in the oven. You don’t want your noodles falling apart in this dish.
- You are probably going to ask, “why do you use two packs of taco seasoning for only 1 lbs of meat, isn’t that too much”. The answer is, I always use two packs per 1 lb - I think that improves the flavor - even if I am just making plain tacos. In this case, you need the two packs because you have to flavor up a LOT of spaghetti.
- If you are one of those folks who always wants to add veggies to things for your family - I think this is the perfect recipe for hiding some veggies. I didn’t do that. We like veggies on their own around here - but if you have to hide the veggies in order to get them inside of your people - then by all means, give it a go here.
- Make sure to drain all of the water from your spaghetti before mixing together - you don’t want a watered down sauce.
- Actually, you don’t HAVE to bake this spaghetti - it is perfectly good just mixed together and some cheese sprinkled on top. At my house we love that baked crust on the top that the cheese makes. But, if you are STARVING, you can go right to the eating part.
Nutrition
***This recipe first appeared on the pages of Loaves and Dishes November 24, 2017 and has been updated with “why this recipe works”. “Here’s how it’s done”, Step by Step photos, video, nutrition information, updated recipe steps, equipment information and Frequently Asked Questions***
A VERSE TO SHARE
Sometimes when the time changes and the days are short, I get depressed. That’s natural, right? Do you get that way too?
I find it helpful to quote a few scriptures to myself. Do you do that? If so, which ones? One of my favorites is…
Psalms 118: 22-24
The stone the builders rejected
has become the cornerstone;
the Lord has done this,
and it is marvelous in our eyes.
The Lord has done it this very day;
let us rejoice today and be glad.
Kim @ FoodTalko says
Woah! These look AMAZING!
Wendi Spraker says
Thanks Kim.