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Taco Spaghetti Recipe

Taco Spaghetti Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:8 servings


  • 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.

Nutritional Facts

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

Reviews for Taco Spaghetti

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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."

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!"

Reviewed Jul. 21, 2016

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

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."

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!"

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."

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!"

Reviewed Mar. 30, 2015

"I don't do reviews but I had to this time. this was so so good. I added corn and peas and everyone just loved it. I will be making again. oh, I also added extra cheese and Cajun creole seasoning."

Reviewed Jun. 26, 2014

"This just didn't do it for me. Not a bad recipe, but I won't make it again."

Reviewed Apr. 2, 2014

"So simple and so taste. Got raves and my house."

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