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This scrumptious taco spaghetti blends wholesome, everyday ingredients to create an intensely delicious meal that’s on the table in under an hour. It’s cheesy, creamy, and full of that irresistible Tex-Mex flavor your family loves — all tucked into one easy casserole!
In this recipe, tender spaghetti noodles soak up a rich taco-seasoned beef sauce, layered with creamy goodness and topped with melted cheddar and crunchy tortilla chips. It’s the perfect mash-up of comfort food and fiesta flavor in every bite.
If you love bold, comforting pasta dinners like this, be sure to try my Spaghetti Recipe with Ground Beef, TikTok spaghetti, Chicken Spaghetti, next. And for even more easy, family-friendly favorites, browse my Spaghetti Recipes collection.
What I Live About Taco Spaghetti Recipe
- Full of wholesome ingredients
- It’s a casserole
- Fast easy meal prep
- Awe-inspiring flavors
- No crazy kitchen gadgets required
✨ Before You Begin
✨ Salt your pasta water. It’s the easiest way to infuse the spaghetti with flavor right from the start.
✨ Brown the beef thoroughly. Breaking it up finely helps every bit get coated in that taco-spiced goodness.
✨ Layer strategically. Pasta on the bottom, creamy layer in the middle, beef on top — that’s what keeps every bite balanced.
✨ Choose a taco sauce you love. The flavor really carries through, so go with your favorite jar.
✨ Don’t skip the chip topping! It adds the perfect crunchy finish.
Taco Spaghetti Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Spaghetti: Cook it al dente — it’ll finish softening in the oven. Salting your pasta water is key for flavor!
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Ground Beef: Use 80/20 for juicy richness, or swap in ground turkey for a lighter version.
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Taco Seasoning: Classic packets work perfectly, or use your own homemade blend if you keep one on hand.
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Taco Sauce: Adds bold, tangy flavor. Choose a brand you’d happily eat by the spoonful — that’s your best test!
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Corn: Drained canned corn adds color and a little sweetness that balances the spice.
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Cream of Chicken Soup: Gives the casserole its creamy texture — no need to dilute it.
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Sour Cream: Adds tang and silkiness that rounds out all the flavors.
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Cheddar Cheese: Freshly shredded cheese melts more smoothly, but pre-shredded works if you’re in a rush.
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Tortilla Chips: A crunchy, golden topping that takes this dish over the top.
⭐ Pro Tips
⭐ Bake until bubbling: You’ll know it’s ready when the edges are hot and the cheese is fully melted.
⭐ Mix gently, not aggressively: When layering your components, avoid overmixing — this keeps the textures distinct and delicious.
⭐ Make it your own: Try pepper jack for spice, or add black beans or jalapeños for an extra kick.
⭐ Serve right away: The chips are crispiest when the casserole is fresh out of the oven.
How To Make Taco Spaghetti
Here’s a quick look at how to assemble this easy Taco Spaghetti (full instructions in the recipe card below).
Cook your pasta until just tender, then spread it in a greased baking dish. Brown your ground beef, stir in taco seasoning, water, taco sauce, and corn, and let everything simmer together. In a separate bowl, mix the cream of chicken soup, sour cream, and part of the cheese — that’s your creamy layer. Spread it over the noodles, spoon the beef mixture on top, and finish with tortilla chips and more cheese. Bake until hot, bubbly, and golden!
✦ Frequently Asked Questions
✦ Can I make this ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours. When ready to bake, add about 10 extra minutes to the cook time.
✦ What’s the best pasta substitute?
If you’re out of spaghetti, linguine or fettuccine both work great. Short pasta like penne or rotini will also hold up well.
✦ Can I freeze leftovers?
Absolutely. Cool completely, wrap well, and freeze up to 3 months. Reheat in a 350°F oven until warmed through.
✦ Can I make this in an Instant Pot instead?
Yes! You can make this taco spaghetti in a fraction of the time using your Instant Pot. Just brown the beef using the sauté setting, add the remaining ingredients (except the chips and cheese topping), and cook under high pressure for about 8 minutes. Stir in the cheese before serving for that same creamy, flavorful finish.
✦ Can I make this in a Crockpot?
You can! While the oven version delivers the best baked texture, Crockpot spaghetti is a great hands-off option. Brown the beef first, then add all ingredients (except the chips and cheese) to your slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Top with cheese and crushed chips just before serving.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
What to Serve With Taco Spaghetti
Fresh + Crisp Sides
Keep things bright with Southwest Salad, Pineapple Coleslaw, Arugula Salad with Manchego and Apples , or 1905 Salad.
Yummy Veggies
Add a veggie that everyone will actually want to eat, such as Fajita Veggies, Broccoli Cauliflower Casserole, or Mexican Street Corn Salad.
Comforting Sides
Try it with Mexican Rice, Charro Beans, or Pineapple Fluff for a full, satisfying meal.
Cozy Breads
Serve with Jalapeño Cornbread with bacon, Mexican Cornbread, or warm Cheddar Biscuits.
Sweet Finishes
Round things out with Peach Cobbler, Pistachio Pie, Frescas con Crema, or Strawberry Heaven on Earth Cake — the perfect sweet ending!
More Spaghetti Delicioso!
- Mexican Spaghetti
- Chicken Spaghetti with Rotel
- Spaghetti Pie
- School Cafeteria Spaghetti
- Cowboy Spaghetti
****Check out all our spaghetti recipes !****
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Taco Spaghetti
Ingredients
- 8 ounces spaghetti
- 1 1/2 pounds ground beef, 80/20
- 1 package taco seasoning
- 3/4 cup water
- 1 (15-ounce) can corn drained
- 1 (8-ounce) jar taco sauce
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (8-ounce) container sour cream
- 2 cups cheddar cheese shredded
- 1 cup tortilla chips crushed
Instructions
- Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray.
- Cook pasta (8 ounces) in well-salted water according to package instructions. Drain the pasta and spread it out into an even layer in the prepared baking pan.
- Brown and crumble the beef (1 1/2 pounds) in a large skillet over medium heat, until there is no longer any pink. Drain and discard any excess fat. Stir in taco seasoning (1 package) and water (3/4 cup) and simmer until the sauce has thickened. Stir in corn (1 can) and taco sauce (1 jar) and cook for about 5 minutes or until heated through; set aside.
- In a small mixing bowl, stir together soup (1 can), sour cream (1 container), and 1 cup of cheese. Spread soup mixture over pasta then spread beef mixture over sour cream mixture. Sprinkle with remaining tortilla chips and remaining 1 cup of cheese.
- Bake in the preheated oven until the casserole is heated through the center and the cheese is melted about 30 minutes.
Fans Also Made:
Notes
- Ground Beef –I like to use 80/20 for this recipe but use whatever you’re used to. You could even use ground turkey to save some calories. Break up your beef as you brown it just as you would for tacos. It typically takes around 8-10 minutes for ground beef to reach the USDA-recommended temperature of 160 degrees Fahrenheit.
- Spaghetti Noodles – You’ll want to cook your pasta al dente so it doesn’t come out of the oven mushy. For a super bangin’ flavor boost to your taco spaghetti recipe, salt your pasta water. Between 1-2 tablespoons per gallon of water may seem heavy-handed but it’s just right.
- Taco Sauce – Use a taco sauce you really like. If it’s not your favorite straight out of the jar, you won’t be crazy about it in your casserole either!
- Shredded Cheese – By all means, if time is of the essence and you need to grab a pre-shredded bag of the convenience of the grocery store shelf, then go for it! But, we’re only talking 2 cups. If you can find the time to shred the cheese yourself, it melts better and tastes sooo much creamier. You will notice the difference!
Hi Kathleen. I want to thank you for your great recipes. I’ve tried several, and they are always a hit. Most recently I tried the chicken lasagna with spinach. It was delicious. My guys love your Cowboy Stew. I’ve recently retired and am enjoying the time to cook – so your recipes are welcome! Keep them coming!
Pam your comment made my day! So happy you’re finding recipes that you and your family love! I’ll keep them coming 🙂
This was definitely a thumbs up all around. Definitely will make this again.
So happy you enjoyed, Susan! 🙂
Can this be made and refrigerated the day before and baked the next night?
Hi, Marilyn. Yes, you can. Just refrigerate the sauce and pasta separately, combine when you’re about to bake it. Hope this helps!
Very good recipe. I didnt have any tortilla chips so I used fritos and it was really good. I also mixed the pasta with the sour cream mixture before putting in pan just so the noodles would have some moisture. This is the 3td time I’ve made it. Its great!
Thanks, Connie! So happy to hear you like it! 😀
Is taco sauce just a jar of salsa?
No it’s not. There is another product that should be in your supermarket in the Mexican food sections. It generally comes in a jar and is labeled “taco sauce”. I just added a link to the ingredient list.
Made this one yesterday…sooo good!
Thank you, Christina! So happy you enjoyed it!