This yummy family dinner idea is ideal for busy weeknights when you want a creative meal without extra fuss. Combining Mexican-inspired flavors with cheesy baked pasta creates a comforting, crowd-pleasing dish that feeds a large family and reheats beautifully for leftovers.
Made from inexpensive, easy-to-find ingredients—ground beef, spaghetti, cheese, chili beans, taco seasoning, and tomato sauce—this casserole comes together quickly. Brown the beef, add taco seasoning and a splash of water, then stir in beans, tomato sauce and cubed Velveeta until creamy. Mix with cooked spaghetti, top with shredded cheese, and bake.
A Mexican-Italian fusion the entire family will love.
This baked spaghetti is hearty comfort food—loaded with cheese and bold flavor in every bite. It’s simple to prepare and satisfying for both kids and adults.
To assemble: brown the ground beef, add the taco seasoning and water. Stir in the undrained chili beans, tomato sauce, and cubed Velveeta; simmer until the cheese melts and the sauce is smooth.
Toss the creamy beef-and-bean mixture with a package of cooked and drained spaghetti, then transfer everything to a greased 9×13-inch casserole dish.
Top evenly with shredded cheese and bake at 350° F for 15–20 minutes, until heated through and the cheese is melted and bubbly.
Garnish as desired with diced tomatoes, green onions, sour cream, avocado, cilantro, jalapeños, hot sauce, or any other taco-style toppings.
Cheesy Taco Spaghetti Casserole
Ingredients
- 1 (1lb) box thin spaghetti noodles
- 1 pound ground beef
- 1/4 cup water
- 1 packet taco seasoning
- 1 (15oz) can chili beans (undrained)
- 1 (15oz) can tomato sauce
- 16 ounces Velveeta cheese (cubed)
- 1 cup shredded cheese
Instructions
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Preheat oven to 350° F and grease a 9×13 baking dish.
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In a large pot, cook the pasta according to the package directions.
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Meanwhile, in a large skillet, brown the beef over medium heat until no longer pink. Add the taco seasoning and water; stir well.
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Add the undrained beans, tomato sauce, and cubed Velveeta to the skillet. Stir and simmer until the Velveeta melts and the sauce is smooth.
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Combine the creamy beef-and-bean mixture with the drained spaghetti and mix until evenly coated.
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Transfer the mixture to the greased casserole dish, sprinkle with shredded cheese, and spread evenly.
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Bake uncovered for 15–20 minutes until heated through. Serve and enjoy!
Notes
- Choose any shredded cheese you prefer: cheddar, Colby Jack, or a Mexican blend all work well.
- Top with sour cream, diced tomatoes, chopped green onion, avocado, cilantro, jalapeño, hot sauce, or other favorite taco-style garnishes.
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