Cheesy taco spaghetti casserole brings familiar taco seasoning, chili beans, tomato sauce, and ground beef into a creamy pasta bake. Velveeta melts into the sauce, while a final cup of shredded cheddar or Mexican-blend cheese forms the bubbling top.
This eight-serving dinner takes about 15 minutes to prepare and 20 minutes to cook, for a total near 35 minutes. It uses one skillet, one pasta pot, and a greased 9×13-inch dish. Because the beans go in undrained, their seasoned liquid becomes part of the sauce rather than being discarded.
Cheesy Taco Spaghetti Ingredients
Gather 1 pound thin spaghetti and 1 pound ground beef. For the taco sauce, use ¼ cup water, 1 packet taco seasoning, 1 undrained 15-ounce can chili beans, and 1 15-ounce can tomato sauce. Cube 16 ounces Velveeta so it melts steadily. Measure 1 cup shredded cheddar or Mexican-blend cheese for the topping.
Thin spaghetti folds into the sauce easily and distributes throughout the casserole. Do not drain the chili beans: their liquid supplies seasoning and moisture. Cutting the Velveeta into similar cubes exposes more surface area and helps it melt without prolonged high heat.
If you enjoy this recipe, you may also like Easy Chicken Fried Rice.
How to Make Taco Spaghetti Casserole
- Heat the oven to 350°F and grease a 9×13-inch baking dish.
- Cook the thin spaghetti according to its package directions, then drain it well.
- Brown the ground beef over medium heat until no pink remains. Drain excess fat if needed.
- Add the taco seasoning and ¼ cup water. Stir in the undrained chili beans, tomato sauce, and Velveeta cubes. Cook on low until the cheese is completely melted and the sauce is smooth.
- Combine the drained spaghetti with the beef mixture, transfer it to the dish, and top evenly with 1 cup shredded cheese.
- Bake uncovered for 15 to 20 minutes, until hot and bubbling.
For storage details after serving, the USDA leftovers and food safety guidance.
Prepare the Pasta and Baking Dish
Preheat to 350°F before assembling so the filled casserole goes directly into steady heat. Grease the bottom, corners, and sides of a 9×13-inch dish. This helps saucy noodles release cleanly when servings are lifted.
Cook the full pound of thin spaghetti until it reaches the texture directed on the package, then drain thoroughly. Do not rinse it. The slight starch remaining on the noodles helps the cheese sauce cling, while excess cooking water would make the finished casserole loose.
If you enjoy this recipe, you may also like Cheesy Beef Stuffed Shells.
Brown and Season the Beef
Cook 1 pound ground beef in a skillet over medium heat, breaking it into small pieces so it spreads through every forkful. Continue until no pink remains. If the beef leaves a large amount of fat, drain that excess before building the sauce.
Add the entire taco-seasoning packet with exactly ¼ cup water. Stir across the bottom of the skillet so the seasoning coats the meat rather than collecting in dry pockets. The small amount of water activates the seasoning and provides a base for the beans and tomato sauce.
Build the Creamy Taco Sauce
Pour in the 15-ounce can of chili beans with all its liquid, followed by the 15-ounce can of tomato sauce. Add all 16 ounces cubed Velveeta and reduce the burner to low. Stir often, reaching into the edges of the pan where cheese can settle.
Wait until every cube has disappeared and the mixture looks smooth before introducing the pasta. This complete melting creates an even coating and prevents isolated chunks of cheese from remaining in the baking dish.
Combine Without Breaking the Spaghetti
Add the drained spaghetti to the finished sauce and fold with tongs or two large spoons. Lift from the bottom repeatedly until no pale, uncoated bundle remains. Work gently enough to preserve the strands while distributing beef, beans, and cheese.
Transfer everything to the greased dish and level the surface rather than compressing it. Scatter exactly 1 cup shredded cheddar or Mexican-blend cheese from corner to corner. Even coverage gives each of the eight servings a melted top.
Bake Uncovered Until Bubbling
Bake the assembled casserole uncovered for 15 to 20 minutes. The ingredients are already cooked, so this stage heats the center, melds the sauce with the noodles, and melts the shredded topping. Look for bubbles around the edges and fully melted cheese across the surface.
Keep the dish uncovered for the stated texture. Covering traps extra steam and can make the topping wet. If using a glass dish, set it on a stable rack and handle it according to the manufacturer's temperature guidance.
Serve Eight Satisfying Portions
Allow the bubbling casserole to stand briefly so the sauce settles around the noodles. Cut or lift it into eight portions with a broad serving spoon. Each serving should contain spaghetti, seasoned beef, chili beans, and both creamy and shredded cheeses.
Refrigerate leftovers once cool. Reheat only the amount needed, covered loosely so the noodles retain moisture. The casserole is naturally substantial and can be paired with a crisp salad, but additions are optional and should not alter the original formula.
Conclusion
Heat the oven to 350°F, grease a 9×13-inch dish, and cook and drain 1 pound thin spaghetti. Brown 1 pound beef, then add ¼ cup water and taco seasoning. Stir in undrained chili beans, tomato sauce, and 16 ounces cubed Velveeta over low heat. Combine with pasta, top with 1 cup shredded cheese, and bake uncovered 15 to 20 minutes.
Frequently Asked Questions
- → Should the chili beans be drained?
No. Add the entire 15-ounce can undrained because its seasoned liquid contributes flavor and moisture to the sauce.
- → Why cube the Velveeta?
Similar small cubes expose more surface area, allowing all 16 ounces to melt smoothly on low heat without prolonged cooking.
- → Does the casserole bake covered?
No. Bake it uncovered at 350°F for 15 to 20 minutes so the shredded cheese melts and the edges bubble.
- → How many servings does this make?
The 9×13-inch casserole makes eight servings and takes about 35 minutes from preparation through baking.