Cheesy Taco Spaghetti Casserole

Throwing taco seasoning into spaghetti sounds completely wrong until you actually try it, and then suddenly it makes perfect sense. This taco spaghetti casserole is basically what happens when you can't decide between having tacos or pasta for dinner and just say forget it, we're having both. You brown ground beef with taco seasoning, mix it with tomato sauce, chili beans, and melted Velveeta, toss that with cooked spaghetti, dump everything in a casserole dish, cover it with shredded cheese, and bake until bubbly. My kids devoured this the first time I made it, which never happens with new recipes because they're ridiculously picky. My youngest actually asked for seconds before finishing his first plate, and my teenager took leftovers for lunch the next day without me even suggesting it. That's when I knew this recipe was staying in the permanent rotation.

My neighbor Karen is one of those meal-prep people who plans her dinners weeks in advance and makes elaborate dishes that take hours. She came over for dinner once and I served this, apologizing that it was just a simple casserole I threw together. She ate two helpings and then asked for the recipe, saying her family would actually eat this unlike the complicated meals she usually makes that everyone picks at. Now she makes this every other week and claims it changed her relationship with weeknight cooking. Her husband apparently asks for it by name, which has never happened with any of her other recipes. She stopped making the fancy stuff and just rotates between this and like three other simple casseroles.

What Goes Into It

• Thin spaghetti noodles: One pound box; thin noodles get coated better with sauce.
• Ground beef: One pound for a substantial, meaty base.
• Water: A quarter cup helps distribute the taco seasoning and creates a sauce base.
• Taco seasoning packet: Store-bought packet provides all the necessary spices.
• Chili beans: A 15-ounce can with the liquid still in it adds flavor and texture.
• Tomato sauce: One 15-ounce can creates the sauce base.
• Velveeta cheese: Sixteen ounces cubed melts smoothly into the sauce for creaminess.
• Shredded cheese: One cup sprinkled on top for a golden, bubbly crust.

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Making This Casserole

Getting everything ready:

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish well with cooking spray.

Cooking the pasta:

Cook the thin spaghetti noodles in heavily salted boiling water until tender but not mushy (al dente is best since they continue cooking in the oven). Drain completely in a colander.

Browning the beef:

Brown 1 pound of ground beef in a large skillet over medium heat, breaking it up into small crumbles. Cook for 8–10 minutes until all pink is gone. **Drain off the excess grease** thoroughly.

Adding taco seasonings:

Return the beef to the skillet. Pour in 1/4 cup water and the entire packet of taco seasoning. Stir and cook for 1–2 minutes until the water reduces slightly and the beef is coated.

Creating cheesy sauce:

Add the can of chili beans (including the liquid) and the can of tomato sauce to the skillet. Stir well. Add the cubed Velveeta cheese. Turn the heat down to low and stir constantly until the Velveeta is completely melted and the sauce is smooth, creamy, and uniform.

Combining everything together:

Dump the drained spaghetti noodles back into the large pot. Pour the entire cheesy beef mixture from the skillet over the noodles. Stir everything together thoroughly, tossing the noodles until they are completely coated and the beef and beans are distributed evenly.

Assembling and baking:

Scoop the spaghetti mixture into the prepared baking dish and spread it into an even layer. Sprinkle the 1 cup of shredded cheese evenly over the top surface. Bake uncovered for **15 to 20 minutes**, or until the cheese on top is melted, bubbly, and slightly golden. Let the casserole sit for about **5 minutes** before serving.

The resting time after baking seemed unnecessary when I first made this. I scooped servings immediately and everything slid around on the plates in this puddle of sauce. After waiting just 5 minutes, the sauce thickens slightly and clings to the noodles better instead of pooling at the bottom of the plate. Small detail that makes serving way less messy.

Serving This Dinner

Scoop generous portions onto plates while still hot. Serve with a simple side salad or garlic bread. Offer sour cream, salsa, or hot sauce on the side for customization. **Tortilla chips** are great for scooping up extra sauce. This feeds about 8 people and works perfectly for busy weeknights due to its speed and universal appeal.

Different Ways to Try It

• Use **ground turkey or chicken** instead of beef for a lighter version.
• Add a can of **corn or black beans** along with the chili beans for more texture.
• Throw some diced **bell peppers and onions** in with the beef while browning.
• Use **rotini or penne pasta** instead of spaghetti if preferred.
• Mix some **cream cheese** into the sauce along with the Velveeta for an even richer version.
• Top with **crushed tortilla chips** before baking for extra crunch.
• Use **spicy taco seasoning** or add jalapeños for more heat.

Keeping and Reheating Leftovers

• Leftovers keep in the **refrigerator** for up to 4 days stored in an airtight container.
• Reheat individual servings in the **microwave** (approx. 2 minutes).
• This casserole **freezes well** for up to 3 months, either before or after baking.
• For advance meal prep, assemble everything and refrigerate overnight, then pull out 30 minutes before baking.

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I've made this taco spaghetti casserole probably fifty times at this point. It's become one of those default weeknight dinners I make when I'm tired and don't want to think about cooking but need to feed my family actual food. The fact that it uses mostly pantry staples I always have around means I can make it without needing a special grocery run. My kids genuinely like it and eat it without negotiating, which is honestly the highest praise I can give any recipe. The make-ahead friendly nature and the way the leftovers taste just as good (or better) make it incredibly reliable and consistently satisfying.

Frequently Asked Questions

→ Can I use a different type of pasta?

Sure! Penne, rotini, or any pasta shape you like will work. Just cook it according to the package directions before mixing with the beef.

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey, chicken, or even plant-based ground meat would all work fine in this recipe.

→ What can I use instead of Velveeta?

You can use cream cheese or extra shredded cheese, though Velveeta gives it that super creamy, melty texture. About 2 cups of shredded cheese would work.

→ Can I make this ahead of time?

Yes! Assemble everything in the baking dish, cover it, and keep it in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the baking time.

→ Can I freeze this casserole?

You can freeze it before or after baking. Wrap it really well and freeze for up to 3 months. Thaw in the fridge overnight before baking or reheating.

→ What should I serve with this?

A simple green salad, corn on the cob, or tortilla chips with salsa all go great with this. It's pretty filling on its own though!