Easy Creamy Mexican Taco Spaghetti Casserole Recipe Is Pure Genius by Donna John

Easy Creamy Mexican Taco Spaghetti Casserole Recipe Is Pure Genius

Sometimes you'll make a recipe and just know it's going to be delicious. With noodles, taco seasoning and cheese, how could this taco spaghetti recipe not be a winner family dinner? 

The mouth-watering cheesy taco spaghetti casserole recipe is made with ground beef (you could use ground turkey), onion, taco seasoning, water, cream of chicken soup, diced tomatoes with green chiles, processed cheese (aka Velveeta), shredded cheddar cheese and spaghetti noodles. The casserole bakes for about 30 minutes and has minimal prep. 

No garnish is necessary for this Mexican-inspired pasta casserole, but if you feel the need, invite chopped green onions, fresh cilantro or chopped tomatoes to the party. The easy pasta casserole recipe can be easily doubled for large families.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes

Total Time: 50 minutes
Servings: 4


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Recipe Notes

  • Do not overcook the spaghetti noodles or you'll end up with a mushy finished product.
  • You could use fire-roasted tomatoes instead of tomatoes with green chiles.
  • Store any leftovers in an airtight container in the fridge for up to four days.

Here's how to make it: 

  1. Cook the spaghetti noodles according to package directions. Drain and set aside.
  2. Brown the ground beef and onion in a skillet. Drain off the fat.
  3. Add the taco seasoning and water. Cook about 5 minutes.
  4. Add the cream of chicken soup, Velveeta and diced tomatoes and green chiles, including the liquid and cooked spaghetti noodles. Cook on low heat until the cheese melts. Pour into a 13x-9-inch baking pan. Top with shredded cheese. 
  5. Bake in a preheated 350-degree F oven about 30 minutes or until heated through and cheese has melted. Serve.

Nutrition Facts Per Serving

Calories: 444

Total Fat: 22.1g

Saturated Fat: 11.9g

Cholesterol: 75mg

Sodium: 1310mg

Total Carbohydrate: 39.3g

Dietary Fiber: 4.1g

Total Sugars: 4.9g

Protein: 25.3g

Vitamin D: 3mcg

Calcium: 427mg

Iron: 5mg

Potassium: 198mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
This was SOOOO good. I doubled it and my husband and I took it to the deer lease, which is why I don't have a good photo of it in a casserole dish. I guess I'll have to make it again for another photo op. Poor me. ;-) Seriously, this is yummy.
OMG. Save some for me! 😋
Elisa Schmitz
Two of my fave food groups, combined! This is genius. Thank you for sharing the yum, Donna John !
Heather Holter
I made this tonight and it was delish! I did make a few slight changes. I used a lb and a half of hamburger. I doubled the noodles and I used 12 oz Velveeta cheese sauce instead of block type. After I added the noodles I added pasta water to stretch the sauce. It wasn't spicy enough I think because double noodles so I would add another can of tomatoes next time. I absolutely believe this would be a great dip if you omit the soup.
Donna John
So glad you liked it! I doubled the recipe when I made it. But the whole recipe. It's definitely a keeper.
Ann Marie Patitucci
My boys will love this! Thanks, Donna John !
Angst Kleiner
The funny thing is is just last weekend I thought I want tacos but I don't feel like going to the grocery store so let's see what I can make. I made up taco ground beef just like you normally would I had over sized shells on hand. so after doing my ground beef up like I was going to make a taco I then stuffed my tacos uncooked and then put them on a steamer in my instant pot and steam them until al dente I also had cheddar cheese on hand and diced tomatoes on hand so after they were steamed I made some diced tomato-ish sauce drizzled a little over my stuffed taco shells covered them over with cheddar cheese let it melt and voila it was pretty decent but I'm thinking it would have been better how I made a cheddar cheese sauce and drizzled it instead with the diced tomatoes either way it still tasted very tacoy
Donna John
That sounds delicious!!!
When do you add the spaghetti? Before or after the meat?
Donna John
The noodles are added in the last step. Hope you enjoy it! 4. Add the cream of chicken soup, Velveeta and diced tomatoes and green chiles, including the liquid and cooked spaghetti noodles. Cook on low heat until the cheese melts. Pour into a 13x-9-inch baking pan. Top with shredded cheese.
Thank you! I apologize for not seeing that. Guess my eyes are getting too old. LOL

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