Taco spaghetti is a creamy and cheesy Mexican dish served with spaghetti pasta that is super easy to make and tastes absolutely amazing. This recipe by far is my most requested recipe when I make it for friends and family, or when I post it on social media.
I stumbled upon this recipe from Stephanie’s blog, Plain Chicken, and found her recipe for taco spaghetti and fell in love.
This is the perfect recipe for those times that you want to make something ahead of time and just pop it in the oven come dinner time. It also makes a great freezer meal for those times that you know you won’t have time to cook. The night before, just take it out of the freezer and let it defrost in your refrigerator overnight before baking. Once it’s done baking, you have a delicious meal ready for your family without having to spend a lot of time in the kitchen.
Let’s get to cookin’! Here’s what you’ll need…
Ingredients:
- 8 oz. spaghetti pasta, halved
- 1 lb. ground meat
- 1 packet of taco seasoning
- 2/3 cup water
- 10.5 oz. cream of chicken soup
- 10 oz. can diced tomatoes & green chilies
- 8 oz. Velveeta cheese, cubed
- ½ cup of reserved pasta water
- 1 ½ cups cheddar cheese, shredded
When choosing what meat to cook in your taco spaghetti, you can use ground beef, ground turkey, or you can even use shredded chicken. Since we always have a freezer full of deer meat on hand I like to incorporate deer meat into any recipe that calls for ground meat. For this recipe I used half ground deer and half ground beef (73% lean).
Instructions:
1. Preheat oven to 350 degrees. Lightly spray an 8×11 casserole dish with cooking spray. Set aside.
2. Boil pasta according to package instructions. When pasta is done boiling, reserve about a ½ cup of pasta water and set aside for later. Drain the pasta.
3. In a large pot cook the ground meat over medium-high heat until no longer pink.
4. Add taco seasoning and 2/3 cup water to the cooked meat. Stir to combine. Cook for 5 minutes.
5. Stir in cream of chicken soup, diced tomatoes & green chilies, and Velveeta cheese. Reduce heat to low and cook until the cheese melts, stirring constantly.
6. Stir in cooked pasta and ½ cup of pasta water.
7. Pour into prepared baking dish.
8. Top with shredded cheddar cheese.
9. Bake in preheated oven for 30 minutes or until heated through. Enjoy!
A Dash of Mel
Taco Spaghetti
Taco spaghetti is a creamy and cheesy Mexican dish served with spaghetti pasta that is super easy to make and tastes absolutely amazing. Recipe adapted from plainchicken.com.
- 8 oz. spaghetti noodles (halved)
- 1 lb. ground meat
- 1 packet of taco seasoning
- ⅔ cup water
- 10.5 oz. can cream of chicken soup
- 10 oz. can diced tomatoes & green chilies
- 8 oz. Velveeta cheese (cubed)
- ½ cup reserved pasta water
- 1 ½ cups cheddar cheese (shredded)
Preheat oven to 350 degrees F. Lightly spray an 8×11 casserole dish with cooking spray. Set aside.
Boil pasta according to package directions. When pasta is done boiling, reserve about a ½ cup of pasta water and set aside for later. Drain the pasta.
In a large pot, cook the ground meat over medium-high heat until longer pink.
Add taco seasoning and ⅔ cup of water to the cooked meat. Stir to combine. Cook for 5 minutes.
Stir in cream of chicken soup, diced tomatoes & green chilies, and Velveeta cheese. Reduce heat to low and cook until the cheese melts, stirring constantly.
Stir in cooked pasta and ½ cup of reserved pasta water.
Pour into prepared baking dish.
Top with shredded cheddar cheese.
Bake in preheated oven for 30 minutes or until heated through. Enjoy!
A great dish to prepare ahead of time and refrigerate/freeze unbaked. If frozen, make sure to defrost in refrigerator overnight before baking.
