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Taco Spaghetti Recipe

  • Author: Devon
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: American
  • Method: Baking


It’s time to spice up spaghetti! Enjoy this Taco Spaghetti recipe. The perfect blend of spicy Mexican, cheese, and spaghetti.


  • 8 oz spaghetti
  • pounds lean ground beef
  • 2 tablespoons homemade taco seasoning or 1 package of taco seasoning
  • ⅔ cup water
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10-oz) can Rotel diced tomatoes and green chilies undrained
  • 1 (8-oz) package Velveeta cheese, cubed
  • 2 cups shredded cheddar cheese


  1. Cook the spaghetti according to the package. Drain and set aside.
  2. In a large skillet, brown the ground beet until fully cooked (medium-high heat). Drain and return the meat to the skillet.
  3. Add the taco seasoning and water. Stir and cook until the water has either evaporated or absorbed into the meat.
  4. Stir in the soup, Velveeta, and Rotel. Reduce the heat to low and cook until the cheese melts, stirring constantly.
  5. Stir in the spaghetti. Once fully incorporated, pour in a lightly greased 9×9 casserole dish.
  6. Top with cheddar cheese
  7. Bake for 30 minutes at 350 degrees or until heated through.


If you want a milder flavor, make sure to grab the mild Rotel tomatoes and green chilies.


  • Serving Size:
  • Calories: 431
  • Sugar: 3.6 g
  • Sodium: 966.1 mg
  • Fat: 20.2 g
  • Saturated Fat: 11.5 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 28.8 g
  • Fiber: 1.2 g
  • Protein: 32.5 g
  • Cholesterol: 98.7 mg

Keywords: taco spaghetti