Easy Creamy Mexican Taco Spaghetti Casserole Recipe Is Pure Genius by Donna John
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
Ingredients
- 1 pound ground beef
- 1 onion, chopped (optional)
- 1 ounce (1 package) taco seasoning
- 2/3 cups water
- 10.5 ounces (1 can) cream of chicken soup
- 10 ounces (1 can) diced tomatoes with green chiles (do not drain)
- 8 ounces (1 box) Velveeta, cut into cubes
- 1 1/2 - 2 cups shredded cheddar cheese, Monterey Jack or a combination
- 8 ounces spaghetti noodles
Helpful Products
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Baking Dishes
- Rubber Spatula
- Spatula
- Grater
- Nonstick Cooking Spray
- Airtight Containers
- 13x9-inch Baking Pan
- Pasta Pot
- Pasta Bowls
- Box Grater
- Colander
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:
- Cook the spaghetti noodles according to package directions. Drain and set aside.
-
Brown the ground beef and onion in a skillet. Drain off the fat.
-
Add the taco seasoning and water. Cook about 5 minutes.
- 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.
- 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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