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A spoonful of Amazing Baked Taco Spaghetti being scooped from the dish with cheese pulls
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5 from 2 votes

Amazing Baked Taco Spaghetti

Easy recipe that the family will love
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: easy
Cuisine: American
Keyword: taco spaghetti, baked spaghetti
Servings: 10 servings
Calories: 483kcal
Author: Loaves and Dishes
Cost: $10


  • sauce pot
  • colander
  • baking dish
  • large spoon
  • oven
  • stove top


  • 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


  • 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.



  • 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.


Calories: 483kcal | Carbohydrates: 41g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 1077mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1289IU | Vitamin C: 4mg | Calcium: 259mg | Iron: 2mg