Taco Spaghetti Recipe

4.5 14 14
Taco Spaghetti Recipe
Taco Spaghetti Recipe photo by Taste of Home
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Taco Spaghetti Recipe

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4.5 14 14
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I came up with this kid-friendly Southwestern recipe one afternoon when I was using up leftover spaghetti and ground beef. When I'm lucky enough to have extra time, I make two batches and freeze one. —Johanna Van Ness, Wichita, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 12 ounces uncooked spaghetti
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 2 cups shredded Mexican cheese blend, divided
  • 2/3 cup salsa

Directions

Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente.
Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.
Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.
Yield: 8 servings.
Originally published as Taco Spaghetti in Simple & Delicious December/January 2014, p1-18

Nutritional Facts

1 serving: 439 calories, 16g fat (7g saturated fat), 60mg cholesterol, 927mg sodium, 47g carbohydrate (2g sugars, 4g fiber), 24g protein.

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  • 12 ounces uncooked spaghetti
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 2 cups shredded Mexican cheese blend, divided
  • 2/3 cup salsa
  1. Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
  3. Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.
  4. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
    Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.
    Yield: 8 servings.
Originally published as Taco Spaghetti in Simple & Delicious December/January 2014, p1-18

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Reviews forTaco Spaghetti

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MY REVIEW
amehart User ID: 1464390 286883
Reviewed Apr. 19, 2018

"Made this as stated but using the TOH Homemade Taco Seasoning and it was a hit! My husband had 3 helpings and asked for it again tomorrow night. Definitely a keeper."

MY REVIEW
delowenstein User ID: 3766053 286655
Reviewed Apr. 14, 2018

"I'd made the recipe for Homemade Taco Mix and used 1/4 cup. I used 1-1/2 cups water. The beans: I used 15-oz. can white kidney beans as I did not have black beans and I used 14.5-oz. can chili-Style diced tomatoes. I used 2 cups uncooked spaghetti. Thank you for this recipe! delowenstein, Volunteer Field Editor"

MY REVIEW
MarineMom_texas User ID: 31788 286529
Reviewed Apr. 11, 2018

"We had this delicious dish tonight and declare it a five-star winner. What a great flavor. I did add about 1/4 cup chopped onion when sauteing the ground beef and used shredded sharp Cheddar cheese for added flavor. We were eating in less than an hour. This is one of the best casseroles I've had in a long time. I highly recommend it.

Volunteer Field Editor"

MY REVIEW
Angel182009 User ID: 6228642 278850
Reviewed Dec. 7, 2017

"I love this new Twist on your classic spaghetti. My husband who doesn't even like spaghetti actually ate this! It had great flavor. If you'd like to add more of a spicy twist to it try adding some jalapenos or I can of Rotel."

MY REVIEW
cynandtom User ID: 9293260 276194
Reviewed Oct. 12, 2017

"I love the marriage of the spaghetti and taco. Delicious! A great make-ahead dish, too. The only change we made was replacing the meat and taco seasoning with our Big Batch Taco Meat Mixture. A keeper!"

MY REVIEW
DianeC23 User ID: 141506 251699
Reviewed Jul. 21, 2016

"easy to make and very filling. Quite tasty! I'll make this again!"

MY REVIEW
DWare5883 User ID: 5884353 232038
Reviewed Aug. 30, 2015

"Not bad, but not great. Pretty filling. I would give 3.5 stars if I could. I think making a few changes like adding some corn or maybe some tortilla chips for a crunch would maybe add something."

MY REVIEW
[email protected] User ID: 1665956 226751
Reviewed May. 22, 2015

"OMG! This brought back a taste to my mouth from my childhood! We all loved it and had seconds! Thankfully, there's only 3 of us here, so there's some leftovers! A definitely keeper in this household! Thanks for sharing!"

MY REVIEW
hollytoh53 User ID: 1794333 225834
Reviewed May. 3, 2015

"this was sooo good I took some to work for two of my coworkers and everyone loved it. The only change I made was to use chipotle taco seasoning mix rather than regular and it added just the right amount of heat to the recipe.....will definitely make again may add corn as another reviewer mentioned."

MY REVIEW
jstowellsupermom User ID: 7101358 225515
Reviewed Apr. 27, 2015

"Very yummy! I was out of salsa so subbed enchilada sauce. Great as is but we like spicy so next time I'll add jalapeno!"

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