Baked Taco Spaghetti

A fun mash-up of classic spaghetti and bold taco flavors—cheesy, hearty, and perfect for weeknights or potlucks.

🛒 Ingredients

12 oz spaghetti

1 lb ground beef (or ground turkey)

1 packet taco seasoning (or 2–3 tbsp homemade)

1 cup salsa

1 (10 oz) can diced tomatoes with green chilies (like Rotel)

4 oz cream cheese, softened

1 cup sour cream

2 cups shredded Mexican blend cheese

½ cup shredded cheddar (optional, for extra cheesiness)

2 green onions, sliced

Salt & pepper to taste

👩‍🍳 Instructions

Cook the pasta

Boil spaghetti in salted water until al dente. Drain and set aside.

Prepare the taco meat

In a large skillet over medium heat, brown the ground beef. Drain excess grease.

Stir in taco seasoning, salsa, and diced tomatoes. Simmer 3–5 minutes.

Make it creamy

Add cream cheese and stir until melted and smooth.

Mix in sour cream. Season with salt and pepper if needed.

Combine

Toss cooked spaghetti into the meat mixture until fully coated.

Assemble & bake

Preheat oven to 350°F (175°C).

Transfer mixture to a greased 9×13 baking dish.

Top with shredded cheeses.

Bake uncovered for 20–25 minutes, until bubbly and melted.

Garnish & serve

Sprinkle with green onions. Serve with tortilla chips or a simple salad.

🔥 Optional Add-Ins

Black beans or corn

Jalapeños for heat

Crushed tortilla chips on top before baking

Swap beef for shredded chicken

If you’d like, I can also give you:

A slow cooker version

A lighter/healthier version

Or a freezer-friendly meal prep version 😊