Taco Spaghetti Casserole
Transform your taco night into a comforting, crowd-pleasing dinner with this irresistible Taco Spaghetti Casserole! This recipe combines the zesty spices of classic tacos with the hearty satisfaction of a baked pasta dish, all in one cheesy, flavor-packed meal. Tender spaghetti is coated in a creamy, taco-infused beef and tomato sauce, layered with gooey cheddar and mozzarella cheeses, then baked to golden perfection. With just 15 minutes of prep time and customizable toppings like crushed tortilla chips and fresh cilantro, this casserole is perfect for busy weeknights or casual gatherings. Bursting with flavors of diced tomatoes, green chilies, and taco seasoning, this dish truly delivers a Tex-Mex twist in every bite. Serve up this family-friendly favorite and watch it disappear!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 packet taco seasoning
- 10 oz diced tomatoes with green chilies
- 8 oz tomato sauce
- 4 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1 cup water
- 2 tbsp fresh cilantro, chopped (optional)
- 1 cup tortilla chips, crushed (optional topping)
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to package instructions until al dente, drain, and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and green bell pepper, and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain any excess fat.
Stir in the taco seasoning, diced tomatoes with green chilies, tomato sauce, and 1 cup of water. Simmer for 5 minutes to blend the flavors.
Add the softened cream cheese to the skillet, stirring until it melts and combines with the sauce.
In a large mixing bowl, combine the cooked spaghetti with the beef and sauce mixture. Toss gently to coat the spaghetti evenly.
Transfer the spaghetti mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese over the top, followed by the shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before serving. Garnish with chopped cilantro and crushed tortilla chips, if desired.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 480 mg | 37% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
